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.
- 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
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.