Editor’s note: We asked legendary local Italian chef Umberto Menghi to share a cherished recipe, and he chose Giardino Restaurant’s Spaghettini ai Frutti di Mare with toasted fresh tomato, prawns, scallops, clams, and mussels. A knockout dish every time.
Serves two people.
4 ounces spaghettini
1 finely sliced squid
1 fresh chili pepper or chili oil to taste
1 fresh parsley, finely chopped
2 gloves of garlic, finely chopped
½ cup white dry wine
1 T butter
1T Domenica Fiore Extra Virgin Oil
6 to 8 small cherry tomatoes, freshly chopped
Salt and pepper to taste
In a big pot, put your spaghettini in boiling salted water.
While your spaghettini boils, in a large sauté pan, put all ingredients in (except for the tomatoes) with the butter and oil on medium heat.
After three-to-four minutes, the clams and mussels will open and the wine will evaporate. Then, put in the cherry tomatoes.
Simmer for another three-to-four minutes. The spaghettini should then be ready.
Put the spaghettini in the sauté pan and toss all ingredients together.
Salt and pepper to taste. If desired, chili oil to taste.
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