bigoli nero frutti di mare, uni butter Recipe
Indulge in our Bigoli Nero Frutti di Mare, a sumptuous dish featuring thick, hand-rolled black spaghetti that perfectly captures the briny essence of the sea. Tossed with a medley of fresh seafood, including succulent shrimp and tender calamari, each bite is a delightful experience. The dish is luxuriously finished with a rich uni butter that adds a creamy, oceanic depth, making this a true seafood lover's dream. Dive into a bowl of coastal flavors that transport you straight to the shores of Italy.
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Ingredients
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Pasta
Seafood
Uni Butter
Method
Pasta Preparation
Cook the Bigoli
Bring a large pot of salted water to a boil. Add the bigoli pasta and cook according to package instructions until al dente. Drain and set aside.
Seafood Sauce
Prepare the Seafood
In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the mixed seafood and cook until they start to turn opaque.
Add Tomatoes and Wine
Add the halved cherry tomatoes and white wine to the skillet. Cook until the tomatoes soften and the seafood is fully cooked, about 5-7 minutes.
Finish with Parsley
Stir in chopped parsley and remove from heat.
Uni Butter Preparation
Combine and Serve
Combine Pasta and Sauce
In a large bowl, toss the cooked bigoli with the seafood sauce. Add the uni butter and mix until the pasta is well coated.
Serve
Plate the bigoli nero frutti di mare and garnish with additional parsley if desired. Enjoy!
