Spaghettini with Baby Calamari, Bottarga, and Lemon Zest

Spaghettini with Baby Calamari, Bottarga, and Lemon Zest
Staff Writer
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
1076
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.

Nutritional Facts

Total Fat
75g
100%
Sugar
28g
31%
Saturated Fat
52g
100%
Cholesterol
87mg
29%
Carbohydrate, by difference
60g
46%
Protein
42g
91%
Vitamin A, RAE
178µg
25%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
201mg
20%
Choline, total
14mg
3%
Fiber, total dietary
3g
12%
Folate, total
25µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
54mg
17%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
250mg
36%
Selenium, Se
21µg
38%
Sodium, Na
1033mg
69%
Vitamin D (D2 + D3)
1µg
7%
Water
135g
5%
Zinc, Zn
3mg
38%

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.