Veneto is the region that’s home to Venice, arguably one of Italy’s most famous cities. Adam explores the canals and discovers local dish Fasioi, a bean-based pasta dish that’s similar to Pasta Faggioli. Adam also visits nearby island Murano, and heads to the town of Rolli to look for porcini mushrooms, a local staple. Adam also visits Verona, the home of Shakespeare’s Romeo and Juliet, and learns about a common pasta shape in Veneto – bigoli, a large tubular shaped pasta. He uses bigoli and porcini to create a traditional Venetian dish. Adam’s time in Veneto proves that there’s more to a region than its famous capital!

 

Episode 12 – Veneto: Videos


Tubular Spaghetti with Seafood and Anchovy Butter

 

 

Tubular Spaghetti with Seafood and Anchovy Butter Recipe


Ingredients

Tubular-spaghetti San Remo Reg No6 Tube Spaghetti 500g
1 tbsp oil
1 clove garlic
1 kg black lipped mussels
1 kg cockles
1 cup Prosecco wine or similar
150g tray of white anchovies
100g butter
Salt and pepper
1 bunch flat leafed parsley

 

Method

  1. Cook pasta according to packet directions
  2. Heat oil in pan
  3. Add clove of garlic and heat until oil is infused with garlic flavour
  4. Remove garlic
  5. Add mussels and cockles to oil in pan
  6. Saute until seafood is steamed open (2-3 mins)
  7. Pour in Prosecco and reduce sauce by half on a low heat
  8. Drain pasta and add to seafood
  9. Add anchovy butter and parsley, toss through and serve
Anchovy Butter
  1. Put anchovies in food processor and blitz to a paste
  2. Add butter and season with salt and pepper
  3. Mix through thoroughly

Recipe Details

Difficulty: 3
Preparation Time:  10 mins
Cooking Time:  20 mins
Serves: 4
Meal Occasion: Main course, Entertaining
Region: Australia