Scialatelli with Crab and Seabass with Crazy Water
Italian food has become so well-known that one wonders if there is anything to be discovered. The regional cuisine from Campania at L’Osteria Dell’Angolo offers some surprises with its pasta, fish and meat dishes, and the many DOP ingredients it uses such as Black Pecorino and Red Prawns.
L’Osteria Dell’Angolo’s chef Massimiliano Vezzi, who is also a member of the Italian Federation of Chefs, has been kind enough to share the recipes for two of the favourite seafood dishes served at L’Osteria Dell’Angolo for you to impress at home.
Enjoy!
Scialatielli from “Sorrento” with crab meat and courgettes
Serves 4
Ingredients
360g Scialatielli
200g fresh white crab meat
1 grilled courgette
1 garlic clove
White wine
Chilli
Chopped parsley
Extra Virgin olive oil
Method
In a frying pan heat the olive oil with garlic and chilli. Add the crab meat and drizzle with wine.
Boil the pasta in a large pot of salted water until “Al Dente”.
Drain it, mix with crab sauce, grilled courgettes and toss with parsley and olive oil. Serve right away.
Sea bass “all’acqua pazza” and clams
Serves 4
Ingredients
4 fillet of wild sea bass (180g each)
200g baby Sammarzano tomatoes
150g clams
2 garlic cloves
Chopped parsley
75ml white wine
50ml extra Virgin olive oil
75ml water
Sea salt and pepper
Method
Heat half of the olive oil and garlic in a large frying pan, pour in the tomatoes and let them cook for five minutes.
Put the sea bass and in and season with salt and pepper. After a few minutes add the wine and the water, cover the pan with a lid and simmer until ready (about 10-15 minutes).
In another frying pan heat the olive oil with garlic, then add the clams, a little be of white wine and let them open up.
Pour all the clams with the sea bass and before serving drizzle with parsley and olive oil.
