Рет қаралды 870,476
Seafood spaghetti is the English name to indicate a truely manifold Italian tradition. Gianfranco Pascucci, a Michelin star chef based in Fiumicino (Roma), takes us to discover a recipe of 'poor' origin, which varies from coast to coast, always with three protagonists: crustaceans, mussels and cephalopods. A classic dish impeccably interpreted by one of the most experienced and passionate Italian chefs when it comes to the sea.
In collaboration with Monograno Felicetti www.monogranofelicetti.it/it/...
Watch also Tuna Pasta by Gianfranco Pascucci:
• Pasta col tonno: origi...
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