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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