Spicy Nero Spagetti Pasta

My little lady favourite, Italian and infuse seafood pasta. Already have it several time now, at first honestly I am not really interested to this dishes. My husband are frequent traveller related to his job, every time he visiting some place he always have the story about this Nero pasta, seem to be every time he stopping by at some place he always have this dishes on his list, it make me curious about the taste, and questioning why he was so eager to try this dishes, okay time to hustle for me *haha too much for words

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Since I don’t know the basic taste of this Nero pasta, I am playing safe with the recipe, this time I am not asking the google what recipe that suit to this pasta, I just used my basic pasta recipe that just contain simple garlic, shallot and spicy cayenne pepper, and it work so beautiful *muachhhh, and it just too beautiful so far, I don’t want to try any other recipe just Yet. The pasta itself just taste wonderful with a hint of ocean taste and more intensified with sea salt that used during boiling it. Some time just simple thing is what make everything so classy and sophisticated, after several time cooking this recipe I want to scream and shout to myself “Why I cooking so good” haha inspired by  Gennaro Contaldo, I love the personality of this man so much, with his Italian charm, on my bad day watching him always give me good amount of laugh and inspiration, I love funny man with good sense of humour and sometime you need appreciate and praising yourself *you done a good job baby, yeahhh 😉

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Okay back to the recipe, so far I paired this recipe with braised squid (I’ll write the recipe in another post), enjoy as it was and the latest was paired it with French recipe Encornet Farcis (Stuff Squid), squid and squid since my little lady really love love it and asking to cooked it in any other different recipe. Also I want to enjoy it with Shrimp scampi but still don’t have time to make it, hmmm.

Here all you need

SPICY NERO SPAGETTI PASTA

SERVE 2 Generous portion

INGREDIENT

  • 1 handfull nero spaghetti pasta
  • 2-3 garlic clove crush it and chop it roughly so it wont get burn easily
  • 1/2 medium size French shallot, slice it thinly or base on your preference
  • 1 red fresh cayenne pepper, seed out (dicing as finely as it possible, I know it pain in the ass, but just try it, it will be add some beautiful appearance on your dishes)
  • Handful fresh flat leaf parsley, chop it finely (you can omit this ingredient if you want to, I used the dried one *so sorry)
  • Generous amount of sea salt for boiling the pasta
  • Pinch of white pepper
  • 1 table spoon light olive oil

HOW TO

  1. In large and deep pot boiled good amount of water under medium heat (generous enough so it would be soak the pasta), when the water boiled put in generous amount of sea salt and pasta in. Cooked the pasta according to the package or until al dente, save some pasta water more less 100ml
  2. In hot skillet (under medium heat) put in olive oil, garlic, shallot cayenne pepper, cooked them until fragrance
  3. Put in pasta and pasta water, season them with white pepper and salt if necessary (the pasta actually already quite salty, just add salt if you think it necessary)
  4. Before taking out from heat sprinkle the flat leaf parsley
  5. Ready to serve
  6. Enjoyyy

 

XOXO

 

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