The UAE’s blessedly long, sun-kissed coastlines always provide us with a bounty of fresh seafood. And with its wholesome, subtle flavour, pasta is the perfect vehicle for the intense, firm flavours of the fresh catches of the day.
Marea Dubai, renowned for its authentic Italian cuisine and exquisite seafood platters, have shared some New York-style signature dishes for Italian food lovers to create in the comfort of their own homes. Specially put together by award-winning Chef Michael White, the sought-after recipes showcase the best of the sea and beyond.
Whether it’s the spaghetti that’s bursting with flavours thanks to the clams, calamari, baby leeks and chillies or the mouthwatering gnocchetti with red prawns, tomato and rosemary, topped off with chilli to give it added oomph, you will definitely impress family and friends.
Gnocchetti Pasta with Red Prawns
Serves: 4
Ingredients:
- 450g gnocchetti pasta
- 2 cloves garlic, sliced in olive oil
- 1 pinch chilli flakes
- Kosher salt (to taste)
- 1ea rosemary sprig
- 240ml crustacean stock
- 240ml pomodoro
- 200g butter
- 20ea ruby shrimp, cleaned
- 100g tomato, diced small
- 10g parsley, chopped
- 10g chives, minced
Method:
- Start with the sauce: Heat a sauté pan over medium-high heat. Add the sliced garlic in olive oil, chilli flakes, kosher salt,and rosemary sprigs (crush them with your palm against the cutting board first to release the oils).
- When the garlic just starts to toast, add the crustacean stock, pomodoro and butter to the pan and simmer.
- Add the pasta to boil with salted water and cook until the desired texture is reached.
- Add the pasta to the sauce and cook for a minute or two until the pasta is coated and the sauce is thickened. Add the shrimp and diced tomato to the pan and toss to warm.
- Taste the sauce for seasoning; adjust as needed. Finish the sauce with the parsley and chives.
- Place the finished gnocchetti in the bowl and serve immediately.
Spaghetti Vongole with Clams & Calamari
Serves: 4
Ingredients:
- 450g spaghetti pasta
- 3 cloves garlic, sliced in olive oil
- 1 pinch chilli flakes
- Kosher salt (to taste)
- 50g baby leeks, thinly sliced
- 36ea Manila Clams, washed
- 460ml fumet
- 100g calamari, cleaned and diced
- 10g parsley, chiffonade
- Extra virgin olive oil
- Lemon juice
Method:
- Heat a sauté pan over high heat. Add the sliced garlic in oil, chili flakes, kosher salt and leeks.
- Sauté until the garlic is fragrant and the leeks start to soften slightly.
- Add the clams to the pan, then the fumet and cover with a lid to steam open the clams.
- Add the pasta to boiling, salted water and cook until ready.
- Add the cooked pasta to the clams, follow with the calamari and stir to combine.
- Cook the pasta in the sauce to thicken slightly and cook the calamari through. Add some extra virgin olive oil to the pan while tossing to help add body.
- Finish with the parsley and lemon juice, adjust seasoning to taste.
