November 1, 2006
RH Staff
From: Chef Scott Conant, Alto Restaurant, New York City. Yield: 3-4 servings.
1 cup mussels
1 cup clams
3⁄4 lb. Rummo Lenta Lavorazione Calamarata Pasta
1⁄4 lobster meat, chopped into small dice
1⁄2 cup spot prawns
3 sea urchins
2 oz. extra virgin olive oil
1 cup bread crumbs with 10 mint leaves and 1⁄2 cup parsley chopped in a food processor with 2 Tbsp. oil
Cook clams and mussels in a covered pot with 1 Tbsp. olive oil and 2 oz. water. When open, remove them from pot and cool. Decant cooking liquid and reserve.
In a separate pot of boiling salted water, cook calamarata pasta. In a large saute pan, heat cooking liquid from mussels and clams. Add olive oil and a pinch of crushed red pepper (optional). When the calamarata is 3/4 of the way cooked, remove from water and add to heated mussel and clam juice.
As pasta cooks over medium heat, allow juice to absorb and reduce. If needed, adjust with the pasta cooking liquid. When pasta is al dente, add the seafood and heat together. At the last moment, off the heat, add sea urchin. Top with bread crumbs and serve.
RUMMO LENTA LAVORAZIONE
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