When the classic spaghetti dish with garlic, oil, and chilli meets the distinctive flavour of seafood, the result is amazing. Above all when the person guiding this flavour combination is the chef Claudio Sadler.

Be inspired by this delicious pasta dish, enhanced with 100% Italian extra virgin olive oil and chilli flavoured oil.

Ingredients

  • KG 1.2 /

    CHERRY TOMATOES

  • G 800 /

    VERRIGNI GOLD-DRAWN SPAGHETTI

  • 10 /

    MEDIUM LANGOUSTINES

  • 10 /

    MEDIUM PRAWNS

  • G 250 /

    SQUID

  • G 300 /

    GURNARD

  • 3 (around G 200) /

    MULLET

  • G 250 /

    MUSSELS

  • G 200 /

    AMBERJACK

  • G 200 /

    LARGE CLAMS

  • G 200 /

    RAZOR CLAMS

  • 1 /

    SHALLOT

  • ML 100 /

    WHITE WINE

  • ML 80 /

    100% ITALIAN EXTRA VIRGIN OLIVE OIL

  • Ml 30 /

    EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR

    peperoncinoi Find out more
  • CLOVES 5 /

    GARLIC CLOVES

  • BUNCH 1 /

    FLAT LEAF PARSLEY

  • BUNCH 1 /

    BASIL

  • PACKETS 2 /

    CRESS

  • TO TASTE /

    SAFFRON

  • TO TASTE /

    CHILLI

  • TO TASTE /

    SALT

Discover more recipes

Instructions

Clean the langoustines and prawns, carefully deveining them but keeping the tail, and put the shells in the fridge.

Fillet the gurnard, mullets and amberjack, setting aside the flesh cut into equally sized cubes, and put the bones without the heads in the fridge together with the langoustine and prawn shells.

 

Clean the squid, then cut the body into strips and the tentacles in half.

 

Open the clams, mussels and razor clams by flash-frying them in three separate saucepans with a drizzle of extra virgin olive oil and an unpeeled clove of garlic, pouring over half the white wine and adding half the chopped parsley. Cook for around 5 minutes, covering with a lid. Once the shellfish are cooked, remove half the shell and store in a dish with some of the cooking liquid.

 

In a saucepan fry the chopped shallot with a little extra virgin olive oil and an unpeeled clove of garlic, adding the fish bones and shells after washing thoroughly in cold water. Pour over the rest of the white wine, add the chopped cherry tomatoes, basil, a touch of saffron and a little chilli. Add a couple of ladles of water and leave to cook on a medium heat for about 40 minutes.

 

Pass the resulting sauce through a vegetable mill then puree with a blender, finishing by passing through a chinois, and checking the taste and density.

 

In a saucepan, pan fry the cubes of gurnard, mullet and amberjack in a little extra virgin olive oil, adding the sauce, and bringing it all together.

 

In a separate pan, fry two unpeeled cloves of garlic in extra virgin olive oil (then remove), add the pasta cooked three quarters of the required time, the seafood cooking liquid and the rest of the chopped parsley until the pasta is cooked. In the meantime, steam the langoustines, prawns and squid.

 

Put a little of the fish sauce onto plates, a nest of spaghetti with the steamed seafood and braised shellfish on top.

 

Drizzle with chilli flavoured extra virgin olive oil and sprinkle with cress. Serve immediately.

 

 

Other recipes created by Claudio Sadler can be found in Giovanni Zucchi's book Olive oil doesn't grow on trees - The art of blending.

THE CHEF:

Claudio Sadler

“Evolving modern cuisine”: this is probably the definition that best describes his cooking philosophy. Milanese by birth and in spirit, born in 1956, Claudio Sadler is now an internationally recognised chef, awarded no less than 2 Michelin Stars.

In his recipes he is always looking for harmony, simplicity and delicacy, in a careful balance between faithfulness to the traditions of regional Italian cooking and reinterpretations enhanced by a very personal creativity and artistic sensibility. This is made possible thanks to an approach which is at the same time methodical and open to innovation, based on sound skills and a strict application of rules.

The process for developing a new Claudio Sadler dish is long and complex: often months are needed before a dish becomes part of the chef's menu. But once there, each new creation shows off a small masterpiece in taste and presentation.