Yields: 4 portions
Spaghettini with Razor Clams & Bottarga Ingredients:
16 oz. Spaghettini Pasta
4 oz. Extra virgin Olive Oil
3 Garlic Gloves, sliced thin
1 Tsp. Red Pepper Flakes
12 oz. Razor Clams, Cut in 2 inch Pieces
½ Orange, zested
1 oz. Seasoned Bread Crumbs (see recipe below)
2 oz. Bottarga, thinly sliced
Seasoned Bread Crumbs Ingredients:
2 oz. Extra Virgin Olive oil
2 lemons, zested
4 gloves of garlic Grated Fine
1 Quart of bread crumbs
1 oz. Chopped Parsley
Spaghettini with Razor Clams & Bottarga Procedure:
1. Boil 1-2 gallons of water in a large pot. When water comes to a boil add fine sea salt until the water tastes like sea water. Add pasta and set a timer for 6 min.
2. In a large sauté pan add ½ of the olive oil with the sliced garlic. Sauté until the garlic is translucent. Add red pepper flakes, then add 1 cup of the boiling salted pasta water. Turn off heat.
3. When there is 1 min left on your timer, put sauté pan back on the heat and bring to a boil. When the timer goes off remove pasta from water and add it to the sauté pan let cook for 1 min in the pan…
4. Add razor clams, orange zest, and bread crumbs. Toss pasta in pan and slowly add reaming ½ of the olive oil while continuing to toss. If you have to adjust the consistency of the sauce you can add a little
more of the salted pasta water. The sauce should just coat the pasta.
5. Place Pasta in a Serving Bowl, garnish with more bread crumbs, and Bottarga.
Seasoned Bread Crumb Procedure:
1. In a large sauté Pan on low heat add oil, lemon zest, and garlic, cook until the garlic is translucent.
2. Add Bread crumbs and Parsley toss in pan and cook until golden brown. Remove from and let cool.
Restaurant: Abboccato, 136 W 55th St New York, NY
Recipe Type: Authentic
Submitted By: Chef de Cuisine Jake AddeoRecipe Type: Authentic
Recipe Author: Chef de Cuisine Jake Addeo
Recipe Sourcehttp://www.restaurantgirl.com/abboccatos_spaghettini_with_ra.html