Spaghetti alla Chitarra - Chef Recipe by Paolo Masciopinto

Ingredients

Pasta:

500 g ‘00' flour
250 g eggs
15 g squid ink

Sauce:

370 g spanner crab meat (uncooked)
1 bird's eye chilli
1 clove garlic
100 ml white wine
Fish stock
6 basil leaves
Chopped parsley to serve
3 Roma tomatoes
Tobiko roe

Method

Pasta:

In a bowl, whisk the eggs and squid ink together. Put the flour in a separate bowl and make a well in the centre. Pour in the egg mixture and knead until a uniform ball of pasta is formed.

Leave to rest for an hour and then roll down to 2.5 mm and cut into long thin spaghetti strips.

Sauce:

Chop garlic and chilli and cook together in a fry pan with some olive oil. Add the crab meat and gently cook for a minute. Add the white wine and let evaporate. Add one or two ladles of fish stock and cook for two minutes.

Meanwhile, in a separate pan filled with boiling water and salt, cook the pasta until al dente and strain. Add the pasta to the sauce mixture and add three tomatoes, diced into small cubes. Cook for one minute all together, or until the stock has thickened.

Finish with chopped parsley and shredded basil, a couple of tablespoons of extra virgin olive oil and serve.

Top with some Tobiko roe.

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