We can’t think of anyone who doesn’t love pasta, that fulfilling, versatile and scrumptious staple in Italian cuisine. That’s pretty understandable as it’s nutritious, especially when combined with the correct ingredients, accessible, sustainable, and, of course, delicious (did we mention that already?) and easy to make.
October 25, 2019 marks the 21st anniversary of World Pasta Day, which was established after 40 pasta experts around the world met at a congress to discuss the culinary importance of the dish. That makes it the perfect excuse for pasta lovers of the world to unite and celebrate the ingredient that comes in so many shapes and sizes.
One of the best ways to honour the special day is to head to Marea Dubai, DIFC with your nearest and dearest pasta aficionados. The eatery known for its assortment of authentic and freshly prepared signature New York-style Italian food and seafood platters is serving up a limited-edition pasta, which will only be available during World Pasta Day. Spaghetti al Nero di Seppia has been especially put together by award-winning Chef Michael White, Co-Founder of the Altamarea Group. The dish is based around a homemade squid ink spaghetti served in a Ligurian crustacean ragu, which is a tomato-based sauce with cuttlefish, shrimp and scallops. A touch of butter and toasted breadcrumbs add the final touch to the platter, which is described as one of White’s most flavourable yet.
If you don’t live in Dubai or can’t make it for any other reason, get your shopping list ready. The folks at Marea Dubai have kindly shared the extraordinarily delicious recipe so you can still enjoy it with family and friends.
Spaghetti al Nero di Seppia
Serves: 4 entrée portions
450g spaghetti nero pasta
2 cloves garlic, sliced in olive oil
1 pinch chilli flakes
Kosher Salt (to taste)
240ml crustacean stock
8ea Ruby Shrimp, cleaned
4ea scallops, diced
100g cuttlefish (seppia), thinly sliced
100g tomato, diced small
10g parsley, chopped
10g chives, minced
- Bring a large pot of salted water to the boil.
- Start with the sauce: heat a sauté pan over medium-high heat. Add the sliced garlic in olive oil, chilli flakes and kosher salt to the pan. When the garlic just starts to toast, add the crustacean stock, pomodoro and butter to the mix and simmer.
- Add the pasta to the boiling, salted water and cook until the desired texture is reached.
- Add the pasta to the sauce and cook for a minute or two until the pasta is coated and the sauce is thickened. Add the shrimp, scallop, seppia and diced tomato to the pan and toss to warm through.
- Taste the sauce for seasoning; adjust as needed. Finish the sauce with the parsley and chives.
- Divide the finished spaghetti among four bowls, sprinkle with some toasted breadcrumbs and serve immediately.
Did You Know?
Pasta is protected by the United Nations Educational, Scientific and Cultural Organization as an “Intangible Cultural Heritage”.