Two weeks ago I posted here trying to recreate a sea urchin pasta I had in Sicily, I made it over the weekend thanks to your advice and it turned out wonderfully
Two weeks ago I posted here trying to recreate a sea urchin pasta I had in Sicily, I made it over the weekend thanks to your advice and it turned out wonderfully
I homemade a lobster fumetto with lobster heads and followed the instructions in the comments re: garlic, a little bit of shallot, tomato paste, dry wine wine, and herbs. The squid ink linguine I found added a nice extra briny-ness that helped with the intensity of the seafood flavor I was trying to reproduce. I added Calabrian chilies and finished off with shaved bottarga! It tastes very similar to what I remember… I am so glad I found this subreddit 🥹
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[Two weeks ago](https://old.reddit.com/r/ItalianFood/comments/x0wc13/question_about_fra_diavolo_and_trying_to_id_this/)
I homemade a lobster fumetto with lobster heads and followed the instructions in the comments re: garlic, a little bit of shallot, tomato paste, dry wine wine, and herbs. The squid ink linguine I found added a nice extra briny-ness that helped with the intensity of the seafood flavor I was trying to reproduce. I added Calabrian chilies and finished off with shaved bottarga! It tastes very similar to what I remember… I am so glad I found this subreddit 🥹
Looks amazing!
Everytime I eat this my teeth look like Venom’s
Where did you go in Sicily?
That’s the creepiest thing I’ve seen in ages.