Chitarra spaghetti with red shrimp, scallops and sea urchins

We pair this recipe from Chef Roberto Lombardo with a Bianco Salento Cantine Amastuola.

Ingredients for 4 people:

360g chitarra (square) spaghetti, 8 large red shrimp, 4 scallops cut into four pieces, 1 glass fresh sea urchins, 1 garlic clove, 2 tablespoons extra-virgin olive oil, 1 pinch of crushed chili pepper, white pepper as needed, salt as needed, ½ glass dry, non-fruity white wine and chopped parsley leaves.

Directions:

Remove the shrimp heads and squeeze the insides into a bowl, peel the tails and remove the black filament from the back.

Boil abundant water to cook the spaghetti and salt after it comes to a boil.

Use a large pan to heat the EVOO and sauté for around a minute and at a high heat the chili pepper, garlic (to remove when it turns color) and scallops.

Add in the shrimp tails and then the wine and continue cooking.

Boil the pasta until it is very “al dente” (undercooked) keeping some of the pasta water to the side.

Mix in the pasta to the pan with the sauce and complete cooking adding the water for boiling.

When the pasta is cooked to taste, add the contents of the shrimp heads and continue to mix together without heat, adding more pasta water if necessary.

At the end, add in the sea urchins and parsley, salt and pepper to taste, mix everything together again and serve.

Wine to pair:

(edited by Stefania Vinciguerra)

Bianco del Salento Puglia Igt Cantine Amastuola

Bright greenish yellow color. Very neat and elegant aromas of yellow flowers, peach and grapefruit. Consistent taste, lively, slightly briny and fresh with a truly inviting sip and delicious finish.

Production area: Crispiano, not far from Taranto. The farm is immersed in the regional park Terra delle Gravine, 210 meters above sea level.

Grape varieties: 75% Malvasia, 25% Fiano; spurred cordon trellising system, yield 70q/ha.

Harvest: second decade of august, harvesting takes place exclusively at night. 

Vinification: the grapes are destemmed and sent through stainless steel pipes to a soft press with air vacuum, the must is transferred into tanks with a maximum capacity of 300 Hl, having the same height and diameter where fermentation takes place. Maturation in medium-sized tanks equipped with micro-oxygenation devices and at controlled temperature.

Production: Organic - Certified IT BIO BAC 168779

Alcohol content: 12.5% vol.

Serving temperature: 10 - 12 °C

Suggested food pairings: with aperitifs, raw seafood, risotto, white meats and fresh cheeses.

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