Spaghetti with Scallops, Prawns and Porcini — a refined Italian dish where sea and forest meet in perfect balance.
Ingredients
- Durum wheat spaghetti
- Whole prawns
- Fresh scallops
- Fresh porcini mushrooms
- Garlic
- Celery
- Onion
- Carrots
- Parsley
- Cognac
- Dry white wine
- Fresh chili pepper
- Extra virgin olive oil
- Ice cubes
- Salt
Preparation
Shellfish Stock
Clean the prawns by removing the heads and shells, and take out the digestive vein from the back. In a saucepan, toast the prawn heads and shells in a drizzle of olive oil, pressing gently with a spoon to release all their juices. Remove them from the pot and add diced celery, onion, and carrots. Once golden, return the heads and shells to the pan, pour in the cognac, and let it evaporate. Cover with ice cubes and, once boiling, simmer for about 1 hour. Strain through a fine sieve or chinois and set aside.
The Sauce
In a sauté pan, heat extra virgin olive oil with thinly sliced garlic and a touch of fresh chili. Once fragrant, add the scallops, roughly chopped porcini mushrooms, and prawns. Let them sear briefly, then deglaze with dry white wine. Add one or two ladles of the prepared shellfish stock and let it reduce slightly.
Cooking the Pasta
Cook the spaghetti in plenty of salted water until about 3–4 minutes from al dente. Transfer the pasta into the sauté pan with the sauce and finish cooking by tossing and stirring until perfectly coated and creamy.
Plating
Serve the spaghetti in a warm deep plate, finishing with a drizzle of olive oil and a sprinkle of finely chopped parsley. The result is a dish that blends land and sea in a single, elegant embrace.
Perfect Pairing
Enjoy with a glass of Friulano Collio 2022, served at 12°C (54°F) — the perfect complement to the sweet notes of shellfish and the earthy aroma of porcini.
