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This dish combines the luxurious flavors of carabinero prawns with the dramatic depth of squid ink pasta. The handmade linguini, infused with nero di seppia, is tossed in a delicate butter sauce and topped with a fresh carabinero tartare. The crustacean oil, made from roasted shells, adds an intense, aromatic finish. Each bite is a balance of briny, rich, and fresh flavors, with a hint of citrus from the lemon zest in the tartare.
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Mix the flour, eggs, yolk, nero di seppia, and salt into a smooth but fairly firm dough.
Knead the dough until elastic, wrap tightly, and let rest for at least 1 hour.
Peel the carabinero and reserve the flesh for the tartare.
Roast the shells over medium heat until deeply coloured and fragrant.
Blend the roasted shells with neutral oil until intensely flavoured.
Strain the mixture through a coffee filter or clean towel and let the oil clarify naturally.
Finely chop the carabinero by hand.
Season the chopped carabinero with lemon zest, a few drops of lemon juice, olive oil, and salt.
Keep the tartare cold and prepare as close to serving time as possible.
Roll the pasta dough thinly and cut into linguini.
Cook the fresh pasta in salted boiling water for about 20 seconds.
Melt the butter with a small spoon of nero di seppia and a splash of pasta water.
Transfer the linguini directly into the sauce and toss until glossy and evenly coated.
Twirl the pasta into the centre of the plate, spoon over a little crustacean oil, and finish with the carabinero tartare and finely sliced chives.
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Use a coffee filter or a clean towel to strain the crustacean oil for a clear and refined finish.
Prepare the carabinero tartare as close to serving time as possible to maintain its freshness.
Adjust the amount of nero di seppia in the sauce to balance its natural saltiness.
Can I use store-bought pasta instead of making it from scratch?
Fresh homemade pasta is recommended for this dish, but you can use high-quality store-bought linguini if needed.
What is nero di seppia?
Nero di seppia is squid ink, which adds a briny flavor and dramatic black color to the pasta.
Can I substitute carabinero with another type of prawn?
Yes, you can use other high-quality prawns, but carabinero has a unique flavor that enhances the dish.
How long can I store the crustacean oil?
The crustacean oil can be stored in an airtight container in the refrigerator for up to a week.
What should I do if the sauce becomes too salty?
Add a splash of pasta cooking water to dilute the sauce and balance the flavors.
