Here we have a wonderful recipe by world renown food blogger, Fred Bollaci.
Fred travels all around the world in search of the next all natural and healthy bite. His travels take him from Milan to Almafi, New York to Miami, San Francisco to Ashville….you name it, he’s been there.
Fred is always making friends with restaurateurs and chefs that hold a high respect for quality and that have passion for flavor.
When we met Fred and introduced him to bottarga, he fell in love with it! He couldn’t wait to make this delicious dinner, to show us and the world, what greatness you can prepare with our bottarga…
“Frutti di Mare“
with blistered cherry tomatoes, a touch of garlic, basil, pepperoncini, white wine, clams, mussels, calamari, shrimp, topped with shaved Bottarga.
Recipe: Serves 4-6
1 lb of fresh local pasta
Salted pasta water
1 lb Little Neck Clams
1 lb Mussels
1 lb Calamari
1 lb Jumbo Shrimp
2 cups ripe cherry tomatoes
4 tablespoons extra virgin
3 pieces garlic, sliced
1 cup fresh basil
1 cup dry white wine (Chardonnay, Pinot Grigio, Sauvignon Blanc)
Sea salt and pepper
Pinch pepperoncini (dried chili flakes)
Grate several times a stick of bottarga over each plate once assembled at the table.
Add oil, tomatoes, sliced garlic, basil, pepperoncini, pinch of salt, and pepper and allow to heat over medium-high. Don’t heat the oil first, you don’t want to brown the garlic.
Meanwhile bring large pot of salted water to a boil for the pasta.
Clean clams and mussels and rinse/soak and dump the water to remove grit and sand.
Clean and slice calamari, shrimp need to be peeled and de-veined. Note: if pre cooked, they go in the sauce at the last minute before the pasta, otherwise add with the calamari (2-3 minutes before the pasta)
Once tomatoes have burst and a sauce is forming, add clams and mussels, along with white wine. Cover and let them steam open, shaking the pan occasionally. This takes several minutes.
Pasta should now be cooking, be sure to set aside a cup of pasta cooking water to add a few splashes as needed at the end to amalgamate or loosen the sauce.
Add the calamari and then shrimp. If shrimp are pre-cooked, they go in at the last minute right before the pasta or they will be tough.
Be sure to take pasta out very al dente, as you will add it to the seafood sauce and continue to cook a couple minutes.
Add the pasta and stir together all ingredients over medium heat. Remove from stove, drizzle optional extra virgin olive oil off the heat, plate and serve immediately. Shave bottarga over the pasta at the table.
This is a very typical dish of the island of Capri, Naples, and The Amalfi Coast area of Italy and goes perfectly with a nice Greco di Tufo white wine from Campania, I suggest Mastroberardino.