Spaghetti with mantis shrimp, tomatoes and bottarga
Spaghetti with mantis shrimp, tomatoes and bottarga
1 hours 10 minutes total
A bold seafood pasta that balances depth, freshness, and a hint of heat. Packed with flavor and surprisingly simple to make—try it now!
Ingredients
Serves 4
| 11.5 oz | Barilla Spaghetti |
| 4 | Mantis Shrimp |
| 1 oz | Cherry Tomato |
| 1 oz | Parsley |
| 1.8 oz | Mullet Bottarga, Finely Grated |
| 1.8 tbsp | Butter |
| to taste | Extra Virgin Olive Oil |
| to taste | Garlic Oil |
| to taste | Chili Flavored Oil |
| to taste | Salt and Cane Sugar |
For the stock
| a few | Mantis Shrimp |
| 1 | Onion |
| 1 | Carrot |
| 1 | Celery Stalk |
| to taste | Herbs (Bay Leaves, Juniper Berries, Peppercorns, Fennel Seeds) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
CHERRY TOMATOES: cut the tomatoes in half and set in a baking sheet face up. Sprinkle with salt, cane sugar and a dribble of extra virgin olive oil. Bake in preheated oven at 100°C/ 212°F for one hour.
Step 2
STOCK: clean the mantis shrimp and set aside the meat. Heat 3 spoons of extra virgin olive oil in a pan on medium heat. Add the mantis shrimp shells and cook for 5 minutes. Add the carrots, celery and onion chopped then cook for 3 more minutes. Add bay leaves, juniper berries, peppercorns and fennel seeds. Then pour 2 quarts cold water and bring to 90°C/ 194°F and cook for 20 minutes. Filter the stock and set aside.
Step 3
PARSLEY OIL: blanch the parsley in salted water for a few seconds, then let cool. Blend for 6 minutes the parsley in a mixer with enough extra virgin olive oil to cover it. Filter with a sieve in a bowls set on a bed of ice to keep the sauce cold and bright in color. Keep in the fridge.
Step 4
PASTA: in a non-stick frying pan add 1 quart stock, 1/3 oz bottarga and 1 tsp salt and bring to boil. Add the spaghetti, stir gently and cook for about 7 minutes, add more stock if needed. Add the mantis shrimp and the semi-candied tomatoes. Toss together with butter and finish with a drizzle of garlic and chili oil. Serve hot and decorate the plate with the remaining bottarga and parsley oil.