Chef, writer, restaurateur and media personality Mario Batali cooks Spaghettini with Rock Shrimp, Hot Chilies and Rucola at the 2011 Food & Wine Classic in Aspen.Chef, writer, restaurateur and media personality Mario Batali cooks Spaghettini with Rock Shrimp, Hot Chilies and Rucola at the 2011 Food & Wine Classic in Aspen.
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We're gonna start a pasta dish. It says hot chili's
in the recipe and it kind of has these great
poblanos which are tremendous and delicious, but not very spicy.
So I'm gonna cut some of these just to get
them into the pan to get them started, but I'm
also gonna take one serrano and one jalapeno because that's
hot and spicy for me. We have spaghetti, what you
want to do is make sure you season it, we
have probably six coats of water so we're adding about
two table spoons of salt, we've got our extra viginavra
so now I've got these chillies, if you like it
really spicy, put a couple of habaneros in here. This
wine is really about stopping the chillies from cooking. I'm
gonna bring it to a boiler to cook the alcohol
off. I'm gonna take rock shrimp, we're gonna season them
with a little pepper. I'm not adding any salt to
any seafood until I taste it at the end, because
I'm not really sure the salinity of the water that
it came out of. So, when of the few occasions
I use a little bit of butter. I'll admit it
right now. I'm gonna put about two tablespoons in there.
And those shrimp are just about perfectly cooked. By looking
at them, that they're still a little translucent in the
very sole that's exactly where you want them to be,
cuz you want them to be perfectly cooked. That last
minute cooking over the heat goes on. Noodles perfect. So
there's still a little resistance at the end there. We
took it out of the water, and cooked it for
this last minute in here, when it was perfectly al
dente It would be overcooked. [SOUND] This is the second
ingredient. The cooking water, slightly salty, slightly starchy because the
flour that has been released from the noodle itself has
come out. That helps the actual noodle and the sauce
here so that the two separate things, the noodle and
the condiment, come together as one. Here I'm taking [UNKNOWN],
Now I throw that in. Now if you look at
the bottom here, you see that there's just enough sauce
that when I move the noodle, there's a little moisture
on the bottom. Again, it should be dressed very much
like a salad. And in fact, that is exactly what
that is. There you have it, ladies and gentlemen, Spaghettini
with Rock Shrimp Hot Sauce. [APPLAUSE] And arugula. [APPLAUSE]