Ingredients
CHERRY TOMATOES | KG 1.2 |
VERRIGNI GOLD-DRAWN SPAGHETTI | G 800 |
MEDIUM LANGOUSTINES | 10 |
MEDIUM PRAWNS | 10 |
SQUID | G 250 |
GURNARD | G 300 |
MULLET | 3 (around G 200) |
MUSSELS | G 250 |
AMBERJACK | G 200 |
LARGE CLAMS | G 200 |
RAZOR CLAMS | G 200 |
SHALLOT | 1 |
WHITE WINE | ML 100 |
100% ITALIAN EXTRA VIRGIN OLIVE OIL | ML 80 |
EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR | Ml 30 |
GARLIC CLOVES | CLOVES 5 |
FLAT LEAF PARSLEY | BUNCH 1 |
BASIL | BUNCH 1 |
CRESS | PACKETS 2 |
SAFFRON | TO TASTE |
CHILLI | TO TASTE |
SALT | TO TASTE |
Instructions
Clean the langoustines and prawns, carefully deveining them but keeping the tail, and put the shells in the fridge.
Fillet the gurnard, mullets and amberjack, setting aside the flesh cut into equally sized cubes, and put the bones without the heads in the fridge together with the langoustine and prawn shells.
Clean the squid, then cut the body into strips and the tentacles in half.
Open the clams, mussels and razor clams by flash-frying them in three separate saucepans with a drizzle of 100% italian sustainable extra virgin olive oil and an unpeeled clove of garlic, pouring over half the white wine and adding half the chopped parsley. Cook for around 5 minutes, covering with a lid. Once the shellfish are cooked, remove half the shell and store in a dish with some of the cooking liquid.
In a saucepan fry the chopped shallot with a little 100% italian sustainable extra virgin olive oil and an unpeeled clove of garlic, adding the fish bones and shells after washing thoroughly in cold water. Pour over the rest of the white wine, add the chopped cherry tomatoes, basil, a touch of saffron and a little chilli. Add a couple of ladles of water and leave to cook on a medium heat for about 40 minutes.
Pass the resulting sauce through a vegetable mill then puree with a blender, finishing by passing through a chinois, and checking the taste and density.
In a saucepan, pan fry the cubes of gurnard, mullet and amberjack in a little extra virgin olive oil, adding the sauce, and bringing it all together.
In a separate pan, fry two unpeeled cloves of garlic in extra virgin olive oil (then remove), add the pasta cooked three quarters of the required time, the seafood cooking liquid and the rest of the chopped parsley until the pasta is cooked. In the meantime, steam the langoustines, prawns and squid.
Put a little of the fish sauce onto plates, a nest of spaghetti with the steamed seafood and braised shellfish on top.
Drizzle with chilli flavoured extra virgin olive oil and sprinkle with cress. Serve immediately.
Other recipes created by Claudio Sadler can be found in Giovanni Zucchi’s book Olive oil doesn’t grow on trees – The art of blending.
Fillet the gurnard, mullets and amberjack, setting aside the flesh cut into equally sized cubes, and put the bones without the heads in the fridge together with the langoustine and prawn shells.
Clean the squid, then cut the body into strips and the tentacles in half.
Open the clams, mussels and razor clams by flash-frying them in three separate saucepans with a drizzle of 100% italian sustainable extra virgin olive oil and an unpeeled clove of garlic, pouring over half the white wine and adding half the chopped parsley. Cook for around 5 minutes, covering with a lid. Once the shellfish are cooked, remove half the shell and store in a dish with some of the cooking liquid.
In a saucepan fry the chopped shallot with a little 100% italian sustainable extra virgin olive oil and an unpeeled clove of garlic, adding the fish bones and shells after washing thoroughly in cold water. Pour over the rest of the white wine, add the chopped cherry tomatoes, basil, a touch of saffron and a little chilli. Add a couple of ladles of water and leave to cook on a medium heat for about 40 minutes.
Pass the resulting sauce through a vegetable mill then puree with a blender, finishing by passing through a chinois, and checking the taste and density.
In a saucepan, pan fry the cubes of gurnard, mullet and amberjack in a little extra virgin olive oil, adding the sauce, and bringing it all together.
In a separate pan, fry two unpeeled cloves of garlic in extra virgin olive oil (then remove), add the pasta cooked three quarters of the required time, the seafood cooking liquid and the rest of the chopped parsley until the pasta is cooked. In the meantime, steam the langoustines, prawns and squid.
Put a little of the fish sauce onto plates, a nest of spaghetti with the steamed seafood and braised shellfish on top.
Drizzle with chilli flavoured extra virgin olive oil and sprinkle with cress. Serve immediately.
Other recipes created by Claudio Sadler can be found in Giovanni Zucchi’s book Olive oil doesn’t grow on trees – The art of blending.
