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Chitarrine con Terra e Mare

Chitarrine con Terra e Mare

Terra e mare literally means “land and sea”—the Italian version of “surf and turf.” It refers to any dish that combines seafood with meat or mushrooms or other items found inland. ’Nduja is a spicy pork salami from Calabria that is soft and spreadable.

Chitarrine con Terra e Mare
(“Surf and Turf" Chitarra Pasta)

Recipe from Eataly's All About Pasta book

Yield: 4 servings as a first course

2 tablespoons extra virgin olive oil
2 cloves garlic
8 ounces shrimp, peeled, deveined and cut into bite-size pieces
Fine sea salt to taste
Coarse sea salt for cooking pasta
1½ pounds squid ink chitarrine (see note below)
¼ cup diced ’nduja, casing removed
2 tablespoons white wine
2 teaspoons crushed red pepper flakes
¾ cup tomato puree
¼ cup chopped flat-leaf parsley

Bring 6 quarts of water to a boil for the pasta. Meanwhile, heat a sauté pan over low heat. Once the pan is warm, add the oil and garlic cloves. Cook, stirring frequently, until the garlic is browned, then remove and discard it. Add the shrimp and sauté until cooked through. Season with fine sea salt and remove from the pan with a slotted spoon and set aside.

Season the boiling water with coarse sea salt and add the pasta.

Add the ’nduja to the pan in which you cooked the shrimp and turn the heat up to medium-high. Deglaze the pan with the wine. Add the red pepper flakes and cook, stirring frequently, until the wine has reduced by three-quarters. Add the tomato puree and continue to cook until the sauce has reduced by about a quarter and is thickened. Taste and adjust salt.

When the pasta is al dente, scoop out 1 cup of the cooking water and set aside. Drain the pasta in a colander, then transfer to the pan with the sauce.

Toss the pasta vigorously to coat it with the sauce. Add the shrimp and parsley and continue to toss with the sauce. If the sauce is too thick, add some cooking water in small amounts. Toss to combine well and serve immediately.

NOTA BENE: You can purchase squid ink chitarrine at Eataly. But if you’d like to make your own, start with hour basic fresh pasta dough, making the dough with 4 large eggs and 4 cups 00 flour or unbleached all-purpose flour. Add squid ink to the flour well with the eggs in step 1 and proceed. Use about 1 tablespoon squid ink per egg/portion. Roll out the dough and lay a sheet atop a chitarra pasta tool, then use a rolling pin to press the dough through the strings, creating square-shaped pasta.

This recipe is an excerpt from our new book, All About Pasta, which will launch on October 2, 2018. Pick up your copy in our marketplace!