Oil-Based Pasta with Tuna and Shrimp
Staple · Noodle · Italian40 min(Prep 15 min + Cook 25 min) · 650 kcal per serving · 1 serving · Normal
An oil-based pasta made with fresh shrimp and tuna sourced from Milan's central market. A rich stock drawn from the shrimp shells and heads is emulsified into the sauce, and a tartare of chopped tuna and fennel is spooned on top. When the umami of the shrimp meets the tuna, a flavor reminiscent of tarako emerges.
Instructions
- Peel the shrimp, separating the meat from the shells and heads. Use the shells and heads to make the stock.
- Put olive oil in a pot, add the whole garlic clove, and heat over low heat.
- Once the garlic starts to release a faint aroma, add the shrimp shells and heads and sauté, crushing the heads as you go.
- When it smells fragrant and toasty, add water and simmer, crushing the shells, until the liquid reduces to about one-third.
- In a separate pan, add olive oil and garlic, and once it starts to bubble, add the eggplant and cook. Then add the zucchini.
- Add the shrimp meat and cherry tomatoes and sauté everything vigorously. Think of it as cooking off the fishy smell rather than cooking the shrimp through.
- Strain the reduced shrimp stock into the pan with the vegetables, pressing the shells firmly to extract every drop. Remove the shrimp meat for the moment so it doesn't overcook.
- Simmer until the stock and oil emulsify and thicken.
- Cut as much tuna as you need, season with salt, and taste. Chop it finely, add the fennel, and chop them together. Pack into a ring mold to shape.
- Once the sauce is no longer watery and has thickened, return the shrimp, add the cooked pasta, and toss thoroughly to coat.
- Plate, set the tuna tartare on top, drizzle with finishing olive oil, and serve.
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