I can hardly imagine an Italian restaurant without a dish with seafood? In both classical trattoria or a high cuisine Michelin-starred restaurant. Seafood is a gastronomic trademark of Mediterranean cuisine.
There are more than 100 different variants of seafood pasta. Italian pasta with shrimp, mussels, scallops can be supplemented with juicy tomato marinara sauce or sweet thick sauce with cream and butter, spiced with all sorts of spices and herbs.
Our today’s pasta recipe is suggested by Sergey Neboga, chef at Pomodoro restaurant The dish is easy to cook, but same easy to surprise and bring gastronomic delight. You can choose any kind of pasta. Spaghetti would be a perfect choice, they would give a right texture to the dish. But if you passionately love fettuccine or tagliatelle, take this kind of pasta and start cooking.
Let me open you a big secret. My career of a food photographer started exactly from the restaurant where the character of our today’s story works . It was in far 2011. At that time I shot only nude and beautiful girls and did not even think that soon they will be replaced with bellied and hairy chefs.
It was a romantic time, when I was mastering photography skills. And once I got a phone call in the evening. It was a request to photograph pizza. Lots of pizzas. No problems, thought I naively, without slightest understanding what and how I was going to do. We agreed to shoot in a week. And meanwhile I decided to practice a bit. I called my friend, newcomer in photography. And we locked ourselves in the photostudio.
I came to my senses only in 6 months.
That was a moment for me to realize that food photography it was something I would like to do. My transformation path from a glam and posh photographer of beautiful naked women into stiff, but same posh food photographer took two years.
But I’ll write about it in more details. And you…take your time and enjoy my favourite pasta recipe in Pomodoro restaurant.
- Pasta of your choice – 100 gr
- Tails of tiger shrimps – 85 gr
- Squid (rings) – 80 gr
- Mussels in the shell – 85 gr
- Red Sauce – 100gr
- Garlic sauce – 5 gr
- Chicken broth – 50 gr
- Tomatoes concasse
- Salt and pepper
- Cook pasta al dente
- Separately fry mussels with shrimps on olive oil, add garlic sauce.
- Add the broth.
- Add to the pasta: red sauce, tomatoes, rings of the squids, chopped basil; bring to a boil.
- Spread the pasta, put on top tails of shrimps and mussels in the shell.