Spaghetti recipes from chef Claudio Chinali
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, shared his special spaghetti recipes.
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, one of the leading restaurants of Istanbul gastronomy, shared his special spaghetti recipes in MAG magazine.
Here are Chef Claudio Chinali’s recipes:

Lemon Infused Spaghetti with Saffron and Sand Mussel
Materials:

1 lt Lemon Infused Fish Juice
320 gr “Gragnano dop” Spaghetti
80 ml Saffron infusion water
1 kg fresh Sand Mussels from Gallipoli
20 g fresh parsley
40 ml extra virgin olive oil
1 clove of garlic
Preparation of:

Put a saucepan on the fire. When it’s very hot, add some olive oil, garlic cloves, pre-cleaned clams and some lemon-flavored fish stock. Cook with a lid for 60-90 seconds until the mussels are opened. Remove the mussels from the water and set the mussel meat aside. Strain the remaining water through a fine mesh strainer to remove any grains of sand.

Start cooking the spaghetti in boiling salted water. Cook the pasta for just 5 minutes and drain while still half raw. Meanwhile, put a pan on the stove and add the water in which the mussels were cooked. Add the spaghetti to the pan and finish cooking in this liquid. Add a tablespoon of saffron juice and add some more lemon juice if necessary. Add chopped parsley and some olive oil to the mussels. Mix well and serve in a deep plate.

Spaghetti recipes from chef Claudio Chinali
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, shared his special spaghetti recipes.
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, one of the leading restaurants of Istanbul gastronomy, shared his special spaghetti recipes in MAG magazine.
Here are Chef Claudio Chinali’s recipes:

Lemon Infused Spaghetti with Saffron and Sand Mussel
Materials:

1 lt Lemon Infused Fish Juice
320 gr “Gragnano dop” Spaghetti
80 ml Saffron infusion water
1 kg fresh Sand Mussels from Gallipoli
20 g fresh parsley
40 ml extra virgin olive oil
1 clove of garlic
Preparation of:

Put a saucepan on the fire. When it’s very hot, add some olive oil, garlic cloves, pre-cleaned clams and some lemon-flavored fish stock. Cook with a lid for 60-90 seconds until the mussels are opened. Remove the mussels from the water and set the mussel meat aside. Strain the remaining water through a fine mesh strainer to remove any grains of sand.

Start cooking the spaghetti in boiling salted water. Cook the pasta for just 5 minutes and drain while still half raw. Meanwhile, put a pan on the stove and add the water in which the mussels were cooked. Add the spaghetti to the pan and finish cooking in this liquid. Add a tablespoon of saffron juice and add some more lemon juice if necessary. Add chopped parsley and some olive oil to the mussels. Mix well and serve in a deep plate.

Spaghetti With Clams

Sand mussels contain very useful minerals, but they are not included in Turkish cuisine. It is being exported from Turkey but is not consumed much in the domestic market. However, much more private and aromatic taste of the mussels we eat in Turkey var.çocuklug Uskudar in the past, 5th generation seafood and fish of my life indispensable as one of Istanbul. You may not remember the images of the past, but wherever you go in the world, scents and flavors come with you. I still can’t forget the tastes of sea fish I ate in my childhood. My father always brought to our house which fish to eat and when. We never had frozen fish. It’s time to get up, it’s time for bluefish, bluefish … I love both fishing and eating. In fact, when I was working at an Italian restaurant while studying in London, I would have been dying to weed it while everyone was running away from sorting the shrimp. Why is that? Because the smell of fish and seafood always reminds me of my childhood, homeland, family and where I came from.

Fate brought me to Italy. When I was from Istanbul, my way went to Italy, unaccounted for. I have been in Italy for a long time. Although it is Mediterranean, there are differences between Turkish and Italian cuisines. It is much easier to find seafood other than fish fresh in Italy. In fish markets, there are various sea shells, various shrimps, oysters, octopuses. Especially in southern Italy, Napoli is very rich in this regard. You can always find fresh seafood. The fish market of Naples is somewhat reminiscent of the Istanbul fish markets of my childhood. However, it is possible to find more varieties than shellfish here, too. When the sea and Italian spaghetti or linguine are combined, a delicious taste comes out. Spaghetti alle Vongole Verace (Spaghetti with clams), a little smaller Spaghetti con lupini di mare, is indispensable for Naples cuisine. Moreover, it is very practical to make.

The beauty of its taste comes from its simplicity and freshness. You can prepare it for lunch on Sundays. Even though the Neapolitan fish vendors don’t say ‘Big Sister’ like the ones in Istanbul, they are very cheerful and sincere like in our markets.

Sand mussels contain very useful minerals, but they are not included in Turkish cuisine. It is being exported from Turkey but is not consumed much in the domestic market. However, much more private and aromatic taste of the mussels we eat in Turkey var.çocuklug Uskudar in the past, 5th generation seafood and fish of my life indispensable as one of Istanbul. You may not remember the images of the past, but wherever you go in the world, scents and flavors come with you. I still can’t forget the tastes of sea fish I ate in my childhood. My father always brought to our house which fish to eat and when. We never had frozen fish. It’s time to get up, it’s time for bluefish, bluefish … I love both fishing and eating. In fact, when I was working at an Italian restaurant while studying in London, I would have been dying to weed it while everyone was running away from sorting the shrimp. Why is that? Because the smell of fish and seafood always reminds me of my childhood, homeland, family and where I came from.

Fate brought me to Italy. When I was from Istanbul, my way went to Italy, unaccounted for. I have been in Italy for a long time. Although it is Mediterranean, there are differences between Turkish and Italian cuisines. It is much easier to find seafood other than fish fresh in Italy. In fish markets, there are various sea shells, various shrimps, oysters, octopuses. Especially in southern Italy, Napoli is very rich in this regard. You can always find fresh seafood. The fish market of Naples is somewhat reminiscent of the Istanbul fish markets of my childhood. However, it is possible to find more varieties than shellfish here, too. When the sea and Italian spaghetti or linguine are combined, a delicious taste comes out. Spaghetti alle Vongole Verace (Spaghetti with clams), a little smaller Spaghetti con lupini di mare, is indispensable for Naples cuisine. Moreover, it is very practical to make.

The beauty of its taste comes from its simplicity and freshness. You can prepare it for lunch on Sundays. Even though the Neapolitan fish vendors don’t say ‘Big Sister’ like the ones in Istanbul, they are very cheerful and sincere like in our markets.