Spaghettini with Baby Calamari, Bottarga, and Lemon Zest

Staff Writer
Spaghettini with Baby Calamari, Bottarga, and Lemon Zest
Spaghettini with Baby Calamari, Bottarga, and Lemon Zest
Armani/Ristorante

Spaghettini with Baby Calamari, Bottarga, and Lemon Zest

The clean, bright flavor of lemon zest pairs well with raw tuna belly, tuna roe, sage, and a bit of heat from red pepper flakes in this easy-to-make seafood pasta from chef Roberto Deiaco. Serve this as a first course in a dinner party and you'll be sure to impress guests.

See all spaghetti recipes.

4
Servings
909
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, chopped finely
  • 1/2 teaspoon crushed red pepper flakes
  • 18 ounces fresh baby calamari, cut lengthwise into thin strips
  • 1 cup dry white wine
  • 1 quart vegetable stock, plus more to taste
  • 9 ounces thin spaghetti
  • 3 ounces fresh tuna belly, cut into thin strips
  • Zest of ½ lemon, julienned
  • 6 medium-sized sage leaves
  • Salt, to taste
  • 1 Ounce bottarga (air-dried tuna roe) shavings
  • Sprigs of flat-leaf parsley, for garnish

Directions

Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Sauté the garlic and crushed pepper until light golden brown, about 1 minute. Add the calamari and sauté until the jus absorbs some of the purple color from the calamari, about 2-3 more minutes.

Add the white wine, and cook until the jus is almost completely reduced. Then, add the pasta and ¾ cup of the vegetable stock. Continue to cook until the vegetable stock is absorbed, then add more vegetable stock and continue to cook, adding more broth as it is absorbed, until the pasta is al dente, about 8 minutes.

When the spaghettini has cooked to the desired point, remove from heat, add the tuna belly, remaining olive oil, lemon zest, sage leaves, and a touch of salt. Stir heavily until slightly creamy in consistency.

To balance out the olive oil, you can add a touch more of vegetable broth and stir again. Serve immediately, topped with the bottarga shavings and garnished with sprigs of parsley.

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.

Nutritional Facts

Total Fat
58g
89%
Sugar
2g
N/A
Saturated Fat
8g
42%
Cholesterol
332mg
100%
Protein
36g
71%
Carbs
56g
19%
Vitamin A
40µg
4%
Vitamin B12
3µg
47%
Vitamin B6
0.5mg
24.2%
Vitamin C
13mg
22%
Vitamin D
1µg
N/A
Vitamin E
10mg
51%
Vitamin K
62µg
78%
Calcium
102mg
10%
Fiber
3g
12%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
3mg
16%
Magnesium
100mg
25%
Monounsaturated
40g
N/A
Niacin (B3)
8mg
41%
Phosphorus
506mg
72%
Polyunsaturated
7g
N/A
Potassium
646mg
18%
Riboflavin (B2)
0.7mg
38.9%
Sodium
1278mg
53%
Thiamin (B1)
0.1mg
10%
Zinc
3mg
21%