Name: Spaghettini: Seafood and Ginger (Spaghettini ‘Al Merluzzo Felice’)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 6 large prawns or 6 langoustines or 1 small lobster; scant ½ teaspoon crushed dried chilli flakes; 1½ tablespoons very finely chopped fresh root ginger; 2 tablespoons chopped flat-leaf parsley; 60 ml white wine; 5 tablespoons extra virgin olive oil; 200 g spaghettini; 1 clove garlic, finely chopped

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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.