Pastificio Fabianelli and the other brands Pasta Toscana and Maltagliati will take part at the 59th edition of the Summer Fancy Food Show that will be held from June 30th to July 2nd 2013 at the Jacob K. Javits Convention Center in New York.
Cooking is made of passion and creativity, but there are things that just can’t be improvised and cooking pasta is one of them. Unfortunately it’s not something that comes naturally but it is a skill and as such there are rules that, if followed to perfection, will allow you to avoid errors that could be “fatal to the palate”.
TIME: 2 h 45 min.
Ingredients: 500 gr. of Mussels, 500 gr. of clams, 5 cuttlefishes , 1 bag of cockles, 12 shrimp tails, tomatoes, shallots, white wine, pepper, salt
350 grams of Spaghetti, 500 grams of tomato sauce and pulp (in summer time you can use fresh tomatoes), 2 cloves of garlic, 2 tablespoons of oil, salt, red pepper, parsley, basil, parmigiano.
Bring a pot of water to the boil. Take a large pan and add a tablespoon of oil, 2 cloves of garlic cut in half. As soon as the oil starts to frizzle pour the tomatoes and then add the salt and the red pepper (remind that the red pepper is hotter if it is cooked for a long time). Cook for 8 minutes over a medium-high heat, and then for 1 or 2 minutes over a high heat, stir carefully not to burn the tomatoes. In the meantime put the spaghetti in the boiling water, chop thinly the basil and the parsley, and grate the Parmigiano. Drain the spaghetti 1 minute before the cooking point and pour them in the pan with the tomato sauce. Add a tablespoon of oil, the mixed herbs and a rich sprinkling of Parmigiano, sauté over a high heat for 1 minute until the spaghetti catch perfectly their sauce.