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Barilla Capellini Pasta with P.E.I. Mussels, Sea Urchin and Lemon Zest

Barilla Capellini Pasta with P.E.I. Mussels, Sea Urchin and Lemon Zest

Smoked P.E.I. mussels, sea urchin and Calabrian chili in an ocean of rich flavours

30 minutes total

Follow the siren's song to this gourmet seafood recipe, with perfectly al dente Barilla Capellini pasta, smoked P.E.I. mussels and creamy sea urchin. Each bite is a deep dive into flavour, from the zest of lemon to the warmth of Calabrian chillies. Crafted by Chef Angela Villalta of @angelavillalta, this recipe is a journey well worth embarking on for special occasions and romantic date nights!

Ingredients

Serves 2

1/2 box Barilla Capellini pasta
1 lb P.E.I. mussels
6 pieces fresh sea urchin (comes in wooden box/white tray)
3 garlic cloves
1 lemon, juiced (rind saved for zest)
1/4 bunch parsley
1/4 cup butter, softened
1 smoking chip
To taste salt
To taste olive oil
1/4 cup white wine
1/4 cup water, or fish stock
1 tsp dried Calabrian chillies
2 tsp corn starch

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Place 2 pieces sliced garlic, chillies, and olive oil in a medium-sized saucepan on medium heat. Once the garlic is golden, add rinsed P.E.I. mussels. Add white wine and cover, cooking until mussels open.

Step 2

Remove mussels and pull meat out of the shell. Once meat is pulled out, heat up another medium pan on medium heat until hot. Place mussel meat in the pan. Add smoking chip (light on fire) and smoke for 10 minutes.

Step 3

As mussels smoke, strain the liquid from the mussels twice and reserve.

Step 4

Add 1/2 butter portion to a food processor and mix until smooth. Add 2 pieces sea urchin, lemon zest and salt, and blend to combine. Set aside.

Step 5

Put a medium-sized pot of water on, and turn to high heat for pasta.

Step 6

In a pot, simmer 1 piece garlic in olive oil, on medium heat. When golden, add 1/2 the reserved mussel liquid and blend with hand blender. Add 2 pieces sea urchin to the pot and season, slowly adding lemon juice, olive oil, and other half of butter to emulsify, continually stirring. Add in cornstarch while mixing sauce. Once sauce is smooth, remove from heat and set aside.

Step 7

Finely chop parsley and add Barilla Capellini pasta to pot of boiling water. Cook for 3-4 minutes.

Step 8

To assemble, add a bit of olive oil, 1 piece garlic, and reserved lemon zest. When Barilla Capellini pasta is cooked, add it into the pan and toss. Add remainder of mussel liquid to pasta. Then, slowly add sea urchin, butter, and mussels. Plate. Add chopped parsley and pour over the sea urchin sauce. Finish with a drizzle of olive oil.

Barilla Capellini Pasta
Classic Blue Box

Classic Blue Box

Capellini

Capellini, also known as "angel hair" pasta, hails from the Campania region of Southern Italy. Its fine strands are ideal for quick-cooking dishes, making it perfect for busy weeknight dinners or elegant meals. Pair it with light sauces, seafood, or fresh vegetables for a delightful taste of Italy.

  • Shape Long
  • Cook time 3 mins
  • Pack size 410 g
  • Range Classic Blue Box
View product

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