Chef Barbara’s Santa Barbara Pasta Recipe

If you’re looking for a different twist to a classic pasta dish, then Chef Barbara‘s Santa Barbara Pasta recipe is ideal for you. Not only is this dish tasty, but her use of colors & food styling instructions make it an eye pleaser. Get the recipe below.

Ingredients

80 grams of Rustichella blue spirulina pasta
2 grams of salt
3 tablespoons of homemade butter with sea urchins
1 pinch of minced garlic
Shrimp coral (obtained by squeezing the head)

For dish decoration:

1 Santa Barbara Prawns
1 Tablespoon of Beluga caviar
1 Sea urchin
1 violet

Directions

Cook the spaghetti in plenty of boiling salted water, drain al dente.
Cut the top cap over the sea urchin curls and gently remove the internal eggs with a teaspoon, placing them in a bowl with ice.
Prepare the homemade butter and blend the eggs previously obtained from the sea urchin, leaving a hedgehog tongue for the final decoration.
In the meantime, in a frying pan, soften the urchin butter at room temperature, add the garlic and the prawn’s coral and mix everything together.
Meanwhile fry the head off the prawn until it becomes crunchy.
Brown the prawn tail on a pan for a few moments with a little salt and pepper
Drain the spaghetti and pour into the pan, stir gently for a minute with the heat off, until the butter melts completely.
Serve the pasta, place the shrimp and its head on the side of spaghetti, add the urchin’s eggs and caviar.
Decorate with a flower

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