Recipe by Domenico Stile: Warm spaghetti with shellfish, almond and basil. A dish where the fish is there, but not seen, thanks to the use of mixed shells to flavor the sauce.

For the shellfish bisque

2 liters of water
500 g mixed shellfish carapaces
350 g of cherry tomatoes
One coppery tomato
50 g of parsley stalks
40 g of garlic
70 g cognac
10 g basil

Procedure

Brown the shells of the crustaceans with oil, garlic and parsley stalks; deglaze with cognac, add sliced tomatoes and stew slowly. Season with salt, add water and cook for about 2 hours, finally leaving the basil to infuse overnight. Strain and emulsify with blender.

For the smoked shellfish oil

100 g shellfish
100 g grapeseed oil

Procedure

Toast and smoke the carapaces. Combine the oil and leave it under vacuum at 65° C for one hour

For the sour gel bisque

60 g lemon juice
75 g water
75 g shrimp bisque
10 g oil
2 g ground white pepper
2.7 g agar
10 g sugar

Procedure

Bring all ingredients to a boil and let gel for 1 hour at room temperature and then overnight in the refrigerator. Blend and sieve.

For the almond milk

150 g salted peeled almonds
150 g soy milk
350 g water
Bitter almond flavor (15 drops)

Procedure

Place in a vacuum to macerate overnight; the next day blend cold, let steep for four hours with four basil leaves, then strain again.

Dish composition

Glasswort
Basil shoots
Sliced almonds chopped and sautéed in olive oil

Procedure

Cook spaghetti in salted water and toss off the heat with the emulsified bisque and chopped glasswort. Compose the dish by placing the shellfish marinated with salt and oil at the base, form a ball with the spaghetti and complete all the other elements of the dish.