Spaghettini: Seafood and Ginger

I first had this dish at Al Merluzzo Felice in Milan (one of the finest Sicilian restaurants in Italy), then repeated the experience in Sicily itself. A version can also be found, from time to time, on our menu at Bocca di Lupo, but there we have corrupted it by adding tomato.

It is normally served with a mixture of lobster and prawns or langoustines — difficult to achieve when cooking for two as below, but if you scale the recipe up consider a little more variety.