The dish that won the 2017 Pasta World Championships! From Chef Accursio Lota, Trattoria Cori Pastificio, San Diego, CA
Spaghetti alla carbonara di Mare
For the fish stock:
- Lightly sear the bones of sole and the Mantis, then put them in a big pot.
- Dice the onion and celery. Add the vegetables and the thyme in the pot with the fish.
- Then add the ice, and then the water and bring to simmer, cook for about 45 minutes.
- Strain and set aside.
For the seafood eggs base:
- 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.
- When chilled, remove the meat from the shellfish and carefully reserve the cooking water.
- 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.
- Keep the base refrigerated.
For the Shrimp stock:
- Clean the shrimps, remove the head and the carcass, reserve the shrimp meat and set aside.
- In a small pot, roast the shrimp carcass and the heads with a bit of Extra virgin olive oil.
- Then add the vegetables, roast for 3 minutes, and then cover with ice. Add the water, bring the flame to medium.
- After 10 minutes of cooking, check for impurities (they will come up to the surface) and remove them.
- Bring to simmer and cook for about 40 minutes.
- Filter and set aside.
For the Pasta + sauce:
- 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.
- Meanwhile, bring a medium pot of salted water to a boil.
- Cook the pasta for about 6 minutes, then pour the spaghetti into the sauté pot with the sauce.
- Keep cooking and add shrimp stock and fish stock, cook in the sauce for about 3 more minutes (keep the pasta very al dente).
- “Mantecare” the pasta with the fish egg base, and the zest of green mandarin.
- With the shrimp, chop them fine, don’t add any seasoning. Set on top of the pasta in a quenelle shape.
- Next to the shrimp tartare set a quenelle of osetra caviar.
For the Seafood:
- Dice the guanciale, pour in a large pot and render (liquify) the fat.
- Then filter it, and save the fat.
- Cut the Amberjack filet into small rectangles, season with salt and white pepper.
- 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.
- Clean the scallops, remove the coral, and save it for the base (recipe above) and season with salt, white pepper.
- Clean the Red shrimp, season with salt and white pepper.
- 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.
- When the is fish ready remove from the fat and set on top of a napkin in order to keep it dry.
- Keep the fish under the heated light (always at moderate temperature).
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.