Chamomile Spaghetti

Tomislav Primorac's recipe for Pasta World Championship 2016
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INGREDIENTS for 0 people
  • ⅝ lb spaghetti
  • 12 scampi
  • ½ cup white wine
  • 5 oz butter
  • 1 ¾ oz clarified butter
  • 1 clove of garlic
  • 1 orange
  • 4 oz porridge
  • 1 Hot chili pepper
  • 1 ½ oz chamomile flowers
  • 3 ½ oz radicchio
  • salt to taste
  • black pepper to taste

Prepare the chamomile infusion
In a heated pan add clarified butter and sauté the scampi
Remove the scampi and degrease with wine
On low heat add half of the clarified butter, garlic, chili and porridge.
Half-cook the spaghetti and add in the pan with the orange juice and chamomile
Season with salt and pepper.  Finish cooking the pasta by adding piping hot chamomile and some water, if needed.
When the pasta is ready, add the radicchio leaves and the remainder of the butter.
Mix well and serve.

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