Photo: Brambilla & Serrani - Groupe Langosteria
Spaghetti pasta: 300 g
Vegetable broth: 20 g
Clam juice: 20 g
Roe: 20 g, tuna roe (bottarga)
Garlic: 1 clove
Extra virgin olive oil: 15 ml
Shallots: 1
Gold potatoes: 50 g
Prawns: 8, medium size
Salt: 1 g
Lime: ½, zest
Langosteria is an Italian restaurant chain conquering Europe. Since its original Italian locations in Milan and Portofino, Langosteria has also arrived in Paris, and is preparing its next move to St Moritz in Switzerland.
Enrico Buonocore is the entrepreneur at the helm of Langosteria, which first opened in Milan in 2007, and has remained focused in his objectives without ever changing the character of Langosteria. He is a man of vision, and was the first to bet on fine dining in Liguria, Italy, as well as having the courage to embark on an entrepreneurial adventure in a city that is not as easy as, say, Paris.
"The real lust is to eat as if your mother cooked in a fantastic place," he explains, looking to the future of catering. His vision is one that has taught and continues to surprise, year after year, success after success.
Among the menu offerings shared between Italy and France is 'King Crab 2007', 'Cote de thon rouge', and, our featured recipe here: 'spaghetti with tuna roe, raw scampi and lime'.
Find out all the steps to make it at home.
Method
Peel and slice the potatoes as thinly as possible. Julienne the shallots, then brown in a saucepan with a clove of unpeeled garlic and a little extra-virgin olive oil. Add the potatoes, then cover the vegetables with the clam juice and vegetable broth, cook until tender. Remove the garlic, mix the ingredients together, and then add the grated red tuna bottarga and leave to cool.
Cook the pasta in plenty of salted water, drain, keeping it cooked 'al dente'.
In a skillet, sauté a clove of garlic in extra-virgin olive oil and add a little vegetable broth and clam juice. Add the pasta and stir in the bottarga sauce, then season with a little more extra virgin olive oil.
Present the spaghetti like a nest on a soup plate. Complete the recipe by adding the raw langoustines previously seasoned with oil and lime zest. Finish the dish by adding a basil leaf.
