Recipe of the Week: Spaghetti with Cold Sea Carbonara Sauce

August 29, 2011

"This recipe is not only delicious, it is the perfect introduction to a wonderful summer dining experience to be shared with those close to your heart…enjoy!"   


Ingredients for 4 persons
·         260 g spaghetti pasta
·         1 garlic clove
·         Extra virgin olive oil
·         Chives
·         20 g caviar

For the cold sea carbonara sauce:
·         400 g oysters
·         120 g prawns
·         160 g scampi
·         4 sea archins
·         1/2 shallot
·         1/2 lemon
·         1 spoon of extra virgin olive oil


Cold sea carbonara sauce:
Put the oysters in a blender, the juice of scampi and prawns heads, the shrimps flesh and shrimps without their gut, chopped shallots, few drops of lemon juice and the oysters water.
Mix a spoon of olive oil until becomes a smooth sauce.

In a pan fry olive oil, garlic, strain and keep aside.

Cook, drain and cool the spaghetti, toss in a steel container with the spicy oil, chives the cold sea carbonara sauce.

Finish as desired with a caviar teaspoon.

(Recipe courtesy of Executive Chef, Stefano Mazzone)

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