Made using the traditional methods of bonze drawing and slow-drying, Pasta Panarese has a rough texture that will help the absorption of water whilst boiling, and will allow a better adherence of the sauce. The result is an evenly-cooked, full flavoured product much different from the industrial pasta production.
Spaghetti alla Chitarra with seafood sauce
Ingredients for 3 people
- 250 g Spaghetti Alla Chitarra
- 350 g any white fish
- 250 g de-shelled prawns
- 1/2 onion
- 1 leek
- 2 tbsp Taggiasche Olives
- 7-8 sun-dried tomatoes
- 1/2 glass dry white wine
- extra virgin olive oil
Clean the prawns if necessary. Clean the fish, removing the skin and fishbones. Dice the fish
Dice the onion and the leek, fry them for a a minute or so in a pan with the extra virgin olive oil. Add the fish and prawns and cook them at high heat for two minutes. Soften with white wine and add salt and pepper as required.
Add the olives and sun-dried tomates. You can also add some chilli.
Cook the sauce at low heat so the sauce doesn't thicken too much. Ten minutes of cooking should be enough.
In the meantime coo the pasta according to the instructions and keep some cooking water aside.
When ready, drain the pasta and pour in the pan with the sauce, sprinkle some parsley. Stir frequently to make sure all the pasta get the sauce flavour in it. If the sauce is too dry, you can add some cooking water.