Seafood Amatriciana: Spaghetti alla Chitarra with Èragùdipolpo, fried onion and smoked paprika
Leonardo Pellacani
Menù Ingredients
q.b. Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5
q.b. Paprica affumicata (Smoked paprika) - 1262
500 g Square spaghetti
70 g Red onion from Tropea
Serves 6
Cook the spaghetti in plenty of salted boiling water. In the meantime, slice and fry an onion in some extra-virgin olive oil. Allow the onion to sweat, then add the octupus sauce. Drain the pasta and sauté in the pan with the sauce. Season with smoked paprika and black pepper. Dish up and garnish with smoked paprika and fried red onion.
