200 grams Bocatini

Clean and crisp, that’s what I define a good seafood pasta and it should feel like a sea breeze getting past you, with no whims and fancies, but pure, simple and delectable flavors. To plate this, all that is required is a lot of patience, loads of passion and last but not the least, respect the ingredients. If you really see it, it is like composing music. You have the basic notes, and you want to marry them to create that magic. I keep saying this all the time but cant help repeating it. Please do not compromise on the freshness of the seafood you use.

200 grams Bocatini
12 medium size shrimp cleaned and deveined (clean and save the head and the shells)
5 medium size calamari tubes cut in to rings (clean and sane the head)
4 cloves of galic crushed
1 inch piece of lemon rind
1 sprig of oregano
1 sprig of thyme
1 cup white wine (quality of the wine dictates flavor)
1 tablespoon chopped parsley
2 tablespoon freshly grated parmesan
Salt and white pepper to taste

I love Bucatini for the bite it gives. Cooking Bucatini, I suggest you follow the instructions on the packet and in addition follow these few steps. Boil the Bucatini with the clean and saved heads of prawns and calamari. If the packet suggests 8 mins to cook, you should have the Bucatini out of the water by 7 mins and cook the rest in the sauce to keep it “el dante”

Now for the sauce, take a deep pan and add olive oil on medium heat and add garlic. When the garlic just sweats, add oregano and thyme and the wine and simmer it and reduce the wine to half. Add the lemon rind, prawns and calamari and add the bucatini directly from the boiling pot, with 3-4 table spoon of the liquid which it was boiled in. Sauté in high flame for 30 seconds and then garnish with parmesan and parsley. Add freshly grated black pepper and serve more parmesan on the side.

Categories: Travel Cuisine

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