Seafood Carbonara Recipe - Great Italian Chefs

Step 1

To begin, make the fish stock. Add a dash of olive oil to a large pan and add the sole bones and squilla mantis. Sauté until golden, then add the vegetables and thyme and cook for approximately 3 minutes

Step 2

Cover with ice, then add the cold water and bring to a simmer. Cook for 45 minutes, then pass through a fine sieve and set aside

Step 3

To make the seafood egg base, bring a pan of water to the boil then add the mussels and clams. Leave in the water for 8 seconds, then remove and transfer to iced water

Step 4

Once chilled, remove the meat from the shellfish, reserving any liquid from the shells in a bowl. Pass the reserved liquid through a sieve lined with muslin to remove any grit

Step 5

Add the shellfish meat to a blender, along with the strained liquid, bottarga, sea urchin roe, salmon roe and scallop roe. Blitz to a smooth paste, then keep in the fridge until needed

Step 6

To prepare the prawn stock, peel each prawn, devein the tails and place the tails in the fridge. Add a dash of oil to a pan and roast the prawn shells and heads until just starting to colour

Step 7

Add the vegetables, sauté for 3 minutes, then cover with the ice. Pour in the water, set the heat to medium and cook for 10 minutes. After this time, skim away any impurities that have risen to the surface

Step 8

Bring to a simmer and cook for approximately 45 minutes, occasionally skimming away any more impurities that have risen to the surface. Pass through a fine sieve and set aside

Step 9

Now prepare the seafood. Finely dice 2 of the peeled prawn tails (whose shells were used for the stock) and place in the fridge. This will later be served as a quenelle on top of the final dish

Step 10

Gently heat the diced guanciale in a pan over a low heat and render down the fat. Once all of the fat has been released, pass through a sieve into a clean pan

Step 11

Cut the amberjack fillet into small rectangles and season with salt and white pepper

Step 12

Clean the cuttlefish, open up the bodies and use a sharp knife to score the bodies in a cross-hatch pattern, ensuring you don’t cut all the way through. Keep the tentacles whole. Season with salt and white pepper

Step 13

Season the cleaned scallops and the 4 reserved red prawns with salt and white pepper

Step 14

Bring the guanciale fat to 44°C and add all of the seafood. Cook over a low heat for 12–22 minutes, keeping the temperature at 44°C throughout

Step 15

When ready, remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve

Step 16

To prepare the pasta and sauce, add the olive oil to a 12 inch sauté pan and place over a low heat. Once hot, add the shallot, garlic and chilli and cook until the shallots are starting to become translucent

Step 17

At this point, add the white wine and allow to evaporate. Add splashes of fish and shrimp stock

Step 18

Meanwhile, bring a pan of salted water to the boil and cook the pasta for approximately 6 minutes

Step 19

Add the spaghetti to the sauté pan with the sauce. Add a splash more of the shrimp and fish stocks and cook for about 3 more minutes, ensuring the pasta stays al dente

Step 20

Mix in 60g of the fish egg base, the mandarin zest and chopped parsley, stirring to create a creamy finish

Step 21

To serve, use long, thin tweezers to spin the spaghetti into neat portions. Transfer to plates and top with a quenelle of the reserved diced prawn and a quenelle of caviar. Top with a chive

Step 22

Place the confit seafood on a small plate to the side and serve