Seafood Frascatelli Pasta
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A Note from Feedfeed
Chef Alex Tubero created this recipe for Amali restaurant, and it's been one of their best selling dishes! Frascatelli pasta is made from durum wheat/semolina flour, and is made by dropping the raw mixture through a colander to achieve the shape. The pasta is accompanied by calamari, prawns, king crab and toasted Panko breadcrumbs. It's an absolutely delicious and unique seafood pasta dish!
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Recipe Card
ingredients
- 4 cups durum wheat or semolina flour
- 1 pint water
- 1 cup plus 2 tablespoons olive oil, divided
- 1 cup Panko bread crumbs
- 1 tablespoon minced garlic
- 1/4 teaspoon red chili flakes
- 2 tablespoons butter
- 1 tablespoon crab fat
- 1 ounce calamari
- 1 ounce King crab
- 1 ounce shrimp
- 1 lemon, juiced
- 1 tablespoon chopped, to garnish parsley
Method
Step 1
Drip water off your fingertips into a bed of durum or semolina flour. Let sit for 10 minutes, then sift through something perforated, such as a colander. The noodles are the chunks that remain and don't get sifted through.
Step 2
Toast Panko bread crumbs in 1 cup olive oil with one smashed clove of garlic. Stir constantly until golden brown. Once color is achieved, cool on paper towels to soak up residual oil.
Step 3
Drop the pasta in salted boiling water, and cook for about 5 minutes. While pasta is cooking, heat a pan on medium high heat and add 1 tablespoon olive oil and garlic. Once garlic starts to brown, add chili flakes and deglaze with a cup of pasta water. Next, add crab fat and butter. Once pasta is done cooking, add it to the pan and start to reduce. After about 3 minutes, add all of your seafood into the pan and cook for about 30 seconds. Finish the pasta with 1 tablespoon of olive oil and a good squeeze of lemon juice. Place your pasta in a bowl and finish with toasted bread crumbs.