Mario Batali: Spaghettini with Rock Shrimp, Hot Chilies and Rucola

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.

Read the transcript of this video
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]
Sponsored Stories
Mario Batali: Spaghettini with Rock Shrimp, Hot Chilies and Rucola


Advertisement