Pasta World Championship Recipe For Seafood Spaghetti

Ingredients

• For the Black Carpaccio
• 3 ounces spaghetti
• 1 tablespoon olive oil
• 4 medium (4 ounces) scallops, cleaned and foot removed
• 1 tablespoon cuttlefish ink
• Salt and freshly ground black pepper, to taste
• For the Fried Oysters
• Sunflower oil, for frying
• 10 oysters, shucked and cleaned
• 1 egg white
• 1 cup panko bread crumbs
• Salt, to taste
• For the Cream Sauce
• ½ (1 ounce) shallot, minced
• ½ cup, plus 1 tablespoon, Champagne
• 1 cup heavy whipping cream
• 8 oysters, shucked and cleaned
• 1½ ounces pressed caviar
• For the Pasta
• ½ pound Spaghetti
• 1 tablespoon chopped chives, for garnish

Directions

1. In a pot of salted boiling water, cook both the spaghetti that will go in the black carpaccio and the pasta in a pot of salted, boiling water according to the time instructions on the box until al dente. Strain, reserving ½ cup of the pasta water. Shock the pasta until completely cool and drizzle with the olive oil so the spaghetti doesn't clump together.
2. Make the black carpaccio: Preheat the oven to 350º. In a food processor, add the scallops and cuttlefish ink, then season with salt and pepper and blend until smooth. Line a baking sheet with parchment or a Silpat. Using a straight-edge spatula, spread half of the scallop paste into a thin layer onto the baking sheet to form a 10-by-8-inch rectangle. Neatly lay 3 ounces of the cooked spaghetti noodles very closely together over the entire rectangle. Using the straight-edge spatula, spread the remaining scallop paste over the spaghetti in a thin layer. Place the baking sheet in the oven and bake until the scallop paste has set and is fully cooked, 10 minutes. Remove from the oven and allow to completely cool. Cut the rectangle into 4 equal pieces.
3. Make the fried oysters: Heat a small saucepot with 2 inches of sunflower oil until it reaches 350º. Place the oysters on a paper towel-lined plate to ensure that the oysters are dry and ready for breading (change out with a fresh paper towel after the breading process is finished). In a small shallow bowl, add the egg white. In a separate shallow bowl, add panko bread crumbs. Begin breading the oysters: Place them in the egg white, then shake off any excess egg. Place the oysters in the panko mixture and fully coat with bread crumbs. Add the oysters to the fryer oil and cook for 5 minutes. Using a slotted spoon or mesh strainer, remove the oysters from the oil, place on the paper towel-lined plate and season with salt.
4. Make the cream sauce: In a small saucepan, add the shallot and Champagne, and reduce over medium-high heat until the Champagne has nearly evaporated, 5 minutes. Add the cream, and allow to simmer and reduce by half, 8 minutes. Lower the heat and add the oysters. Cook for 3 minutes. Add the caviar and cook for 2 more minutes, until the caviar has just warmed through. Toss in the remaining spaghetti, and if the sauce is too thick, loosen it up with the reserved pasta cooking liquid.
5. Place a black carpaccio square at the bottom of a plate. In the center of the square, twirl a mound of the caviar and oyster-sauced spaghetti. Place 2 fried oysters on top, then garnish with a sprinkle of chopped chives and serve.

Nutrition

Calories per Serving	1,449
Total Fat	103.7 g
Saturated Fat	25.0 g
Trans Fat	0.0 g
Cholesterol	294.2 mg

Total Carbohydrates	84.5 g
Dietary Fiber	3.4 g
Total Sugars	4.6 g
Sodium	1,228.0 mg
Protein	45.3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.