GLOBAL-33ca80be-1d63-4000-ae6a-fe9ee4669e78

Spaghetti with mantis shrimp, tomatoes and bottarga

Name: Spaghetti with mantis shrimp, tomatoes and bottarga
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 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)

1 hours 10 minutes

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

4 servings

11.5 ozBarilla Spaghetti

4Mantis Shrimp

1 ozCherry Tomato

1 ozParsley

1.8 ozMullet Bottarga, Finely Grated

1.8 tbspButter

to tasteExtra Virgin Olive Oil

to tasteGarlic Oil

to tasteChili Flavored Oil

to tasteSalt and Cane Sugar

For the stock

a fewMantis Shrimp

1Onion

1Carrot

1Celery Stalk

to tasteHerbs (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.