prawn capellini was done alio olio style. i also did not have uni & ikura (nor mentaiko).
still my own prawn capellini was a very tasty pasta.
i guess nothing so unusual, and no better than my regular seafood alio olio, but it was a different & drier style, adding butter like for my mentaiko pasta or squid-ink pasta.
didn’t have the top ingredients of stellar’s king crab, uni, ikura & sakura ebi pasta (above photo).
but just the taste of the pasta alone, i think mine was just as good though differernt (w/o the unique salty uni & ikura flavours).
i prepared the usual browned garlic in olive oil with nice aroma. added cut chilli padi, then white wine, 1 tsp sugar & prawn stock & reduced.
for the prawns, i used my dry wok prawns method to produce a very tasty prawn with great texture, then cut them into small pieces & left a few whole prawns.
then i off the fire, added butter & tossed the capellini.
it was a simple & easy dish to prepare.
the pasta was al dente & very tasty. i did not have basil to garnish this evening, so i guess it is a shorthand & slightly different style from my usual seafood spaghetti alio olio.