Spaghetti ai Frutti di Mare from Jack Dusty

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Spaghetti ai Frutti di Mare

Chef John Ford, Jack Dusty at the Ritz-Carlton Sarasota

Serves 4


8oz Dried Black Squid Ink Pasta

Salt to taste

1oz olive oil

1oz Garlic sliced

8oz Cherry tomato Halved

4oz Fennel Diced

8oz Calamari Sliced

8oz Bay Scallop

8oz Rock Shrimp, de-shelled

Salt & Pepper

4oz Dry White Wine

4oz Shellfish Stock

4oz Tomato Sauce

1oz bottarga

8 leaves Basil Chiffonade


Bring a pot of water to the boil for pasta. Season with salt (salty like the sea). Preheat large sauté pan to medium high heat.

Drop the pasta in the boiling water. Stir as not to stick. Pasta will take about 7 minutes.

While the pasta is cooking, sauté garlic, cherry tomato, fennel and seafood on medium high heat. Season with salt and pepper.

Add White wine and cook for 1 minute. Add Shellfish stock and tomato sauce, bring to a boil and remove from heat.

Drain pasta and lightly toss in to seafood mixture. Portion into large service bowl or individual plates. To finish, use a cheese grater to grate the bottarga and garnish with basil.