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.
