Rigatoni Romani with Sesame Pesto and Shrimp Powder

Yoshitaka Miyamoto's recipe for Barilla Pasta World Championship 2016
40 min
4 People
40 min
INGREDIENTS for 4 people

11.5 oz  Rigatoni Romani

1/2 garlic clove

1.75 oz sesame seeds

1 leaf basil

1 tbsp extra virgin olive oil

7 oz prawns (king prawns or red prawns)

1 tbsp white Miso

1 tbsp dry shrimp powder

10 oz clams

1 tbsp caviar

Chives to taste

Lemon zest to taste

Salt to taste


Put the half garlic clove, the white sesame seeds, the grated lemon rind and the basil leaf in a mortar. Ground them thoroughly and add a drizzle of extra virgin olive oil (3 tsp). Remove and set aside.


Clean the crustaceans leaving only the head.


Steam for a few minutes. Remove the heads and extract the liquid by crushing them with the help of a colander. Place the seafood and the liquid in a mortar and add a little of the white miso and a drizzle of wine. Crush everything.


Reduce the crushed seafood and miso mixture in a pan over low heat.


Place the clams in a pan with half a glass of water, cover the lid until they open.  Shell the clams and strain the liquid.


In a frying pan, mix all the ingredients with the clam’s liquid.


Cook the Rigatoni Romani, drain al dente and blend.


Place neatly the Rigatoni Romani on the plate, add the shrimp powder, the caviar and chives to taste.

Vegetable Sauces Spring Summer Dry Eggs free Short
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