Suggested by Chef Angelo Carannante
INGREDIENTS FOR THE FRESH SPAGHETTONI
1 ½ cups Italian organic type 00 flour
2/3 cup organic semolina
3 eggs
salt, to taste
INGREDIENTS FOR THE ANCHOVY EXTRACT
3 ½ ounces anchovies, cleaned and filleted
1 ½ tablespoons extra virgin olive oil
½ stick celery, chopped
about 3 slices fennel, chopped
1 heaping tablespoon finely chopped white onion
1/8 cup white wine
2 ¾ cup water
INGREDIENTS FOR THE MUSSEL EMULSION
12 ounces mussels in their shells, well cleaned
1/3 cup extra virgin olive oil, plus an extra drizzle for the tomatoes
1 clove peeled garlic
About ½-3/4 cup cherry tomatoes, halved or quartered
1/8 cup grapeseed oil
INGREDIENTS FOR THE SPICE MIX
1 teaspoon powdered cinnamon
1 ½ teaspoon cacao nibs
1 ½ teaspoons Sichuan peppercorns
I tablespoon ground coffee beans
INGREDIENTS TO FINISH THE DISH
1 lemon
salt, to taste
METHOD FOR THE PASTA
Place the organic flour and organic semolina in the middle of a pastry board and make a well.
Into the well add the eggs and a pinch of salt; mix all the ingredients vigorously, starting with the edges of the well and working the eggs into the organic flour until it all forms a dough.
Roll it out with the help of a pasta machine or a rolling pin, then cut the spaghettoni with a sharp knife. Arrange the pasta on a clean, floured surface and set them aside.
METHOD FOR THE ANCHOVY EXTRACT
In a heavy bottomed saucepan, sauté the anchovies in a large saucepan in the olive
oil to brown the fish thoroughly. Lower the heat somewhat, then add the chopped celery, fennel and onion, cook together until softened. Raise the heat to high, pour in the wine and let it evaporate which should only take a minute or so, then add enough water to cover.
Bring to the boil, and when it reaches boiling point, turn it off, and cover, leaving it to infuse for about 10 minutes.
After it infuses, blend it all together, then filter the mixture through a fine-mesh chinois (conical strainer).
Set this strained anchovy extract aside.
METHOD FOR THE MUSSEL EMULSION
Place the mussels in a saucepan with the clove of garlic and olive oil. Turn the heat onto high; the mussels should begin to open.
Once they have all opened (discard any that stay closed), shell them and strain the liquid that they leave behind.
Sauté the tomatoes for a few minutes in a frying pan with a drizzle of olive oil.
Place the mussels, their cooking liquid, and the cherry tomatoes in a blender and whirl until it forms a smooth cream.
Strain, then emulsify with grapeseed oil, to make a sort of mayonnaise.
METHOD FOR THE SPICE MIX
Combine in a blender or food processor and pulse until a powdery mixture is formed, then sieve and the spice mix is ready.
METHOD TO FINISH THE DISH
Cook the pasta in abundant salted boiling water for about 6 minutes or until almost but not quite cooked through. Drain and return to the pot to finish cooking with a little of the anchovy extract and lemon juice, tossing together to mix and dress the dish well.
Serve the spaghettoni arranged in a traditional nest presentation, garnished with the mussel emulsion and the spices.
Enjoy to Angelo Carannante!
With a Michelin star since 2019, Angelo was born with a passion for cooking. Son of a fishing family, he has a strong relationship with the sea and the area where he comes from: the Campi Flegrei. He trained with chef Giuseppe Daddio which meant he has worked in many famous restaurants. Then he worked as a sous chef with the pluri-Michelin starred chef Paolo Barrale and for some years at the Grand Hotel Excelsior Vittoria in Sorrento as sous chef of chef Luigi Tramontano. In 2016 he opened Caracol in the Campi Flegrei, finally returning to work in the place where he was born and where he earnt his Michelin Star three years later.
