Black Angel Hair Pasta with Sicilian Prawns, Baby Squid, Clams and Picante Salami 黑天使麵搭配西西里島明蝦、小烏賊、蜆及香辣薩拉米香腸

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Black Angel Hair Pasta with Sicilian Prawns, Baby Squid, Clams and Picante Salami
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This is Il Teatro’s best-selling pasta dish. But it’s not really about the pasta. The key flavor here—the flavor that really makes this dish special—comes from the sweet and tender Sicilian prawns. You can substitute other types of prawns and still get good flavor with this dish, but if you can find the Sicilian prawns at a specialty shop or with a big fishmonger, you’ll definitely notice the difference. The accompanying sauce is a simple one. The combination of clam and pork offers a good balance of flavors that helps bring out the great flavor of the prawns.
Ingredient and Portion
150 grams squid ink angel hair pasta, fresh
360 grams Sicilian red prawns, cleaned and deveined
80 grams baby squid, cleaned and halved
20 grams shallots, minced
80 grams cherry tomatoes, peeled
150 milliliters white wine
500 milliliters fish stock
20 grams Italian parsley, chopped
100 milliliters extra virgin olive oil
100 grams little-neck clams
30 grams picante salami cut in thin strips
20 grams Italian garlic,
Method
1. Bring lightly salted water to a boil in a medium-size sauce pot for the pasta. The squid ink pasta provides a visual contrast with the other ingredients in the dish—a dramatic swirl of black against the bright red prawns and tomatoes. The squid ink has a briny flavor, but it is subtle enough that you can substitute any pasta at home without affecting the overall dish too much.
2. Salt and pepper the prawns and baby squid.
3. Heat a medium-size sauté pan. Using 50 milliliters of olive oil, pansear the prawns and baby squid and the pan. At Il Teatro, all the prawns are de-shelled and deveined, but a couple is cooked with their heads intact. The heads add more flavor to the sauce and look elegant in the dish. The heads on the remaining prawns are removed for the sake of dining convenience. But at home, you could further strengthen the sauce by leaving all the heads on and peeling the shells off the bodies.
4. In the same pan, add the spicy salami, shallots and garlic, and sauté over a low heat.
5. Next add the clams and white wine and cook over a medium heat until the alcohol has evaporated.
6. Once the clams have opened, remove the clam meat from the shells and discard the shells. In the meantime, start to cook the pasta. The pasta cooking time will vary according to preference.
7. Add the fish stock, the remaining olive oil, the clam meat, prawns and baby squid to the pan and cook over a medium heat.
8. Remove the pasta from the water and add to the sauté pan, cook together briefly and serve.
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