Spaghetti alla carbonara di Mare

The dish that won the 2017 Pasta World Championships! From Chef Accursio Lota, Trattoria Cori Pastificio, San Diego, CA

Fish Stock:
500gr of sole bones
500gr of squilla mantis shrimp
1/2 white onion
2 stalks of celery
1 twig of fresh thyme
1.0 Lt of water
500gr of ice
Seafood Eggs Base:
200gr fresh clams
200gr fresh mussels
30gr tuna bottarga
50gr sea urchin eggs fresh
30gr salmon eggs cured
20gr fresh scallop corals
Shrimp Stock:
6 red shrimps (large) with head on (Gambero di Mazara del Vallo)
1 shallot
1 stalk of celery
2 cloves of garlic
Extra virgin olive oil
750ml. of water
250gr of Ice
Salt/ white pepper
Pasta and Sauce:
150 gr Al Bronzo Spaghetti
2 tsp (+2tsp for finishing) Extra virgin olive oil
1 shallot
1 clove of garlic
1 fresh red chili pepper
½ glass of dry white wine
1 tsp Finely chopped parsley
½ tsp organic green Mandarin zest
Salt/ white pepper
60gr of fish eggs base (see sub recipe)
Fish stock
Shrimp stock
2each of Mazara shrimp meat (from the shrimp stock)
18gr osetra caviar
The Seafood:
1.5kg of guanciale
100gr of amberjack filet
2 whole small cuttle fish
2 small fresh scallops (save the red coral for the base)
4 red shrimp already cleaned (from the shrimp stock)
Salt/ white pepper
Chives for garnish

For the fish stock:

  1. Lightly sear the bones of sole and the Mantis, then put them in a big pot.  
  2. Dice the onion and celery. Add the vegetables and the thyme in the pot with the fish.  
  3. Then add the ice, and then the water and bring to simmer, cook for about 45 minutes.
  4. Strain and set aside.  

 For the seafood eggs base:  

  1. Bring a pot of water to boil, then pour over the mussels and clams. Count to 8 seconds and then remove them and shock in an ice bath.  
  2. When chilled, remove the meat from the shellfish and carefully reserve the cooking water.
  3. Put aside the clams and the mussels, then add the rest of the eggs (bottarga, urchin, salmon eggs, scallop coral) into a blender and blend until fine.
  4. Keep the base refrigerated.  

 For the Shrimp stock:

  1. Clean the shrimps, remove the head and the carcass, reserve the shrimp meat and set aside.  
  2. In a small pot, roast the shrimp carcass and the heads with a bit of Extra virgin olive oil.
  3. Then add the vegetables, roast for 3 minutes, and then cover with ice. Add the water, bring the flame to medium.
  4. After 10 minutes of cooking, check for impurities (they will come up to the surface) and remove them.
  5. Bring to simmer and cook for about 40 minutes.
  6. Filter and set aside.  

For the Pasta + sauce:

  1. In a 12 inch sauté pan, add the extra virgin olive oil, the diced shallot, sliced garlic, and thin sliced red chili pepper, start to cook in a very low heat, when it begins to be translucent then add the white wine, let the wine evaporate and then add a bit of shrimp stock and a bit of fish stock.
  2. Meanwhile, bring a medium pot of salted water to a boil.
  3. Cook the pasta for about 6 minutes, then pour the spaghetti into the sauté pot with the sauce.
  4. Keep cooking and add shrimp stock and fish stock, cook in the sauce for about 3 more minutes (keep the pasta very al dente).
  5. “Mantecare” the pasta with the fish egg base, and the zest of green mandarin.
  6. With the shrimp, chop them fine, don’t add any seasoning. Set on top of the pasta in a quenelle shape.
  7. Next to the shrimp tartare set a quenelle of osetra caviar.

For the Seafood:

  1. Dice the guanciale, pour in a large pot and render (liquify) the fat.  
  2. Then filter it, and save the fat.
  3. Cut the Amberjack filet into small rectangles, season with salt and white pepper.
  4. Clean the cuttlefish, open the meat part and make squared incision with a sharp knife, keep the tentacle whole then season with salt and white pepper.
  5. Clean the scallops, remove the coral, and save it for the base (recipe above) and season with salt, white pepper.
  6. Clean the Red shrimp, season with salt and white pepper.
  7. Pour the fat into a pot, bring to 44°C, set all the fishes and seafood in the fat keep the temperature always at 44°C. All the fish will cook, between 12 and 22 minutes.
  8. When the is fish ready remove from the fat and set on top of a napkin in order to keep it dry.  
  9. Keep the fish under the heated light (always at moderate temperature).

 Plating Action:

With long skinny tweezers, roll the pasta into a vertical roll and set on the plate.  Lay on the small side plate the amberjack, scallops, cuttlefish and the red shrimps. Then garnish with a piece of chive.