Ciao everyone! I am Fabrizio, your guide for Abruzzo and culinary Italy!
Today I want to share a story that tastes like the sea and the sun of my hometown, Vasto.
My morning started with my favorite routine: jumping on my e-bike for the commute to the office.
But before sitting at my desk, I had to stop at the Belvedere San Michele, the very place where I was born. Looking at the Adriatic Sea from there, with the breeze on my face, is how I find my inspiration.
In the heart of Vasto, I visited my dear friends Daniela and her husband Gianni.
Gianni is a true local fisherman, and Daniela is the one who brings his amazing catch to us. I couldn’t resist: I bought some fresh seppie (cuttlefish) for tonight’s dinner and these stunning scampi (langoustines) for my lunch.
While I was at the office, Daniela even cleaned the seppie for me! When I got home, I put together this dish using ingredients from my favorite local producers, like my friends Pina and Berardino at the organic farm and agriturismo we always visit during our tours.
Dish Placement:
- Meal Category: Primo Piatto (First Course) or a light Piatto Unico.
- Portions: 4 People
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Difficulty: Easy
Ingredients (for 4 people)
- 320g (approx. 11.2 oz) Artisanal Abruzzese Spaghetti: I used a semi-whole wheat (semi-integrale) version that is bronze-extruded (trafilata in bronzo). This traditional method is superior because it gives the pasta a rough, porous surface, allowing it to “grab” the sauce perfectly while maintaining a better “al dente” bite.
- 500g (approx. 1.1 lb) Fresh Scampi (Langoustines): Directly from Gianni’s boat.
- 2 tbsp Sweet Altino Pepper Powder: Sourced from Pina and Berardino’s organic farm (Agriturismo).
- 2 cloves Garlic: Lightly smashed.
- 1 bunch Fresh Parsley: Finely chopped.
- Extra Virgin Olive Oil: Produced from my family’s very own olive trees.
- Sea Salt: For the pasta water.
- Pasta Cooking Water: About one ladle to create the “cremina.”
Instructions step by step
1. Prepare the Scampi: Wash the scampi under cold running water. Directly and gently use your hands to snap off the long antennae (baffetti). For about half of the scampi (the larger ones), carefully remove the shell from the tail to make it easier to eat; leave the remaining half whole to add visual beauty and depth of flavor to the sauce.
2. Boil the Pasta Water: Bring a large pot of water to a boil. Use a lid to speed up the process. Once boiling, add a generous pinch of sea salt and drop in the artisanal Abruzzese pasta, bronze-extruded (trafilata in bronzo).
3. The Soffritto: While the pasta is cooking, take your traditional terracotta pot and add a healthy drizzle of our exquisite extra virgin olive oil, lovingly produced from my family’s very own olive trees. Add the smashed garlic and half of the parsley. Sauté gently until the garlic becomes fragrant.
4. Cook the Scampi: Add the whole scampi to the pot first. Let them sauté for a couple of minutes until they turn a vibrant pink. For the last 3 minutes of the pasta’s cooking time, add the deshelled scampi tails.
5. The Final Marriage: Drain the spaghetti (always taste a strand first—it should be al dente!). Add the pasta directly into your terracotta pot with the scampi.
6. Create the “Cremina” and Toss: Sprinkle the Sweet Altino Pepper powder from Pina and Berardino directly over the pasta. Add a ladle of the starchy cooking water and toss everything together over medium heat for a couple of minutes (risaltare). This technique allows the pepper and the starch to rapprendere (thicken), creating a vibrant, smoky-sweet cream that perfectly coats every strand of the semi-integrale pasta.
7. Serve: Turn off the heat. Add a final touch of fresh parsley and a drizzle of raw olive oil before serving.
Fabrizio’s Tips & Traditions
- The Terracotta Pot: This dish is cooked in a traditional terracotta pot. This pot is often preferred by Fabrizio for three key reasons: its uniform cooking temperature ensures even results, it keeps the dish warm much longer when served at the table, and its rustic beauty adds a delightful visual appeal to your meal.
- The Wine: I highly recommend pairing this with a chilled Pecorino d’Abruzzo. Its mineral notes and crisp acidity are the perfect match for the sweet scampi and the earthiness of the semi-integrale pasta.
- Pina & Berardino’s Secret: The pepper powder I use comes from their agriturismo. They dry the peppers naturally, and that sweetness is what makes the seafood “pop” without needing heavy sauces.
I hope you can feel the passion and the sea breeze in this dish! While it’s a healthy choice (approximately 450-500 kcal per serving), the real nutrition comes from the love and the local ingredients we use.
I would be so honored to have you here in Abruzzo to cook with my family and me! There is nothing like rolling up your sleeves in an Italian kitchen, sharing stories, and laughing over a glass of wine.
We’ll treat you like one of our own, showing you the secrets of our land that you won’t find in any guidebook.
I can’t wait to welcome you to our table!
Buon Appetito!
Ciao for now, Fabrizio
Are you ready to discover the secret markets of Vasto and cook with me in person? Explore our culinary tour calendar: Italian Cookery Holidays – Calendar and Booking
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