Warm spaghetti with colatura, marinated shrimp and squid

Spaghetti alla chitarra lukewarm with pouring from Cetara, marinated shrimp and Squid in the same leaking with lemon, Ginger, parsley and chilli, then just blanched with crispy carrots and Zucchini. It's a really summery dish, that is eaten warm or cold, so the ginger and lemon scent you emit to perfection and that leaking saline touch is well balanced by the spiciness of the chili and parsley from herbaceous. Carrots and Zucchini give that crisp touch that makes the difference. Among other things, is a dish easy to prepare, with barely any cooking, perfect if you have guests for dinner but the afternoon too busy to Cook.


Ingredients for 4 people:

  • 360 grams of spaghetti
  • 2 small squid
  • 300 grams of pink shrimps
  • a tablespoon of grated ginger
  • the juice of half a lemon to Amalfi
  • Amalfi lemon peel
  • a chili pepper, finely chopped
  • chopped parsley as required
  • lemon thyme as required
  • extra virgin olive oil as required (I used an extra virgin olive oil Dop of the hyblaean mountains)
  • 6 tablespoons pouring from Cetara
  • a clove of fresh garlic, finely chopped
  • 1 carrot
  • 1 Zucchini

Clean shrimp by removing the heads, the shells and the thread of the intestine (use a toothpick but remove, because it can contain sand). Clip curves on the back until half and set aside. Clean the squid, removing the insides, the skin and the beak, then wash them carefully and cut the squid into strips, which is very thin strips. Arrange the squid and shrimp in a baking dish and toss with 2 tablespoons of anchovy sauce, a drizzle of extra virgin olive oil, grated ginger, the zest and lemon juice, chopped parsley, the lemon thyme, chopped garlic and chilli. Cover with plastic wrap and then marinate in the refrigerator for at least 2-3 hours: the lemon is just, then the fish will not take acidic notes, but the flavorings will penetrate deep into giving a peculiar taste.

Meanwhile, clean and cut into very thin slices with a mandolin carrot and Zucchini, then make a julienne. Skip the vegetables in a pan with a little oil and a high heat for a minute, just enough time to season with salt and pepper, Why do they have to remain crunchy.

In a bowl, put others 4 tablespoons of anchovy sauce, 8 Tablespoons extra virgin olive oil, 2 tablespoons of chopped parsley and a little’ crushed red pepper. Mix well and set aside.

Cook spaghetti in salted water very little, almost nothing and drain them al dente. While spaghetti bake, heat 2 tbsp oil in a pan and, When is hot, Add the fish with its marinade. Scald it for a minute and add the vegetables. Drain the pasta and dress with oil emulsion, leaking and herbs, mix it well, then add the fish and vegetables. Allow to cool the dough for 10-15 minutes before serving (that's why you have to drain it al dente) and garnish dishes with a little’ lemon thyme.

THE PAIRING: We choose a Sicilian wine for this recipe which balances well sweet trends, Add salt and flavorings. The Cellar Palmeri Avola (Syracuse) produces the P White, Cricket-based and Chardonnay, two varieties that give the product of intense aromas of peach and tropical fruit, with herbal notes, a full taste and mineral, and a final of almond.


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the Bloggalline June 27, 2014 at 12:25

Super I did know the anchovy juice for only a few days and I go crazy today I go to super and I comproooo, However you sforni crazy excellences Ada, a dinner when you make it to the Roman ioportoildolce Farooq Bantams?!?!? good luck to you and thank you, Kisses Monica

Sicilians creative in the kitchen June 27, 2014 at 12:57

Dinner when you want! But you must bring sweets dueeeee! We do in September which is less hot? I kiss you!

Francesca P. June 26, 2014 at 16:29

That this dish I like so much, You know that, We just found out… 😀 Voglio provarlo, So leverage my package of spaghetti, ehehe! And I love the ginger and everything being marinated!

Sicilians creative in the kitchen June 26, 2014 at 17:13

Me, too! And especially the Marinades on the fish, drive me crazy! I will try your, I look for the recipe! ADA

Vaty June 25, 2014 at 16:20

La colatura di alici l’adoro perchè richiama molto un ingrediente principale della cucina thai 🙂 E che dire del tocco di zenzero in mezzo a questi calamri e gamberi, well I say that I can almost imagine the taste.. a real treat dear Ada.
congratulations for making a dish so represent the good cuisine and so especially in the combinations.
I had obviously doubts about yourself, Dear.

Sicilians creative in the kitchen June 25, 2014 at 16:22

And I am inspired by the thai cuisine in marinade with ginger, chilli and leaking! Because since I met you you inspired me many dishes and I've conveyed the desire to know the Oriental cuisine! Hug Vaty, hope to see you soon!

Emanuela June 24, 2014 at 22:26

Congratulations…you are always innovative, It is a pleasure to receive email indicating your new recipes

Sicilians creative in the kitchen June 24, 2014 at 22:38

But thanks, heartfelt thanks. Really. ADA


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