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Spaghettini with tuna, chilli & crispy fried shallots

Posted by michele round on January 28, 2013.

 

Our favourite pinot testing dish is a variation on the classic spaghetti aglio, olio e peperoncino (spaghetti with garlic, oil and chilli). 

 

I made the current version - spaghettini with tuna, chilli and crispy fried shallots - with what was on hand one day (the chips being down because there was no other lunch) and it has become a firm favourite.

Some may think this a travesty - matching pinot noir with chilli. We're rather of the view that it would be a pretty poor sort of pinot noir that couldn't stand up to some well handled spice, and hot spice at that. We're not talking Vindaloo of course, just an Italian level hot spice.

The other oddity is the presence of fish in a dish that will team up with a red wine. Here it is a small quantity of fine quality tinned tuna in oil, Sirena to be precise. Rather than making the spaghetti taste fishy, the tuna adds to the overall deeply savoury flavours, in much the same way that anchovy does in European cookery or dried shrimp/blachan in Asian food. The addition of crispy fried shallot flakes may raise the odd Italian eyebrow, but they are really good. Martelli spaghettini (yellow pack) is the best - it is an artisan pasta with a slightly rough texture which holds flavours superbly.

And what all these deeply savoury flavours do is to enhance the supple, sweet fruit of very good pinot noir.

Spaghettini with tuna, chilli and crispy shallots (for 2-3)

Martelli spaghettini, cooked according to packet time in abundant, well-salted water, drained

extra virgin olive oil

95g tin Sirena tuna in oil

1 tsp chilli flakes

1-2 tbsp Asian crispy fried shallots

salt and black pepper

While the spaghettini is cooking, heat 3 tbsp extra virgin olive oil in a large, non-stick frypan. Add the chilli flakes and drained tuna. Break up the tuna with a fork as it is heating through. Season with salt and pepper. Saute for a minute then add crispy fried shallots. Stir around and then add the drained, hot spaghettini. Toss everything together well.

Pinot Shop is located in Launceston, Tasmania, Australia at 135 Paterson Street down at the river end near Cataract Gorge, Stillwater Restaurant and The Mill Providore. We specialise in the best of premium pinot noir as grown so beautifully in the cool climes of Tasmania, New Zealand and southern parts of the big Australian continent. Our love for pinot extends to its sibling styles pinot gris and grigio and fizzy cousins sparkling wine and Champagne, even when they don’t contain pinot noir. That’s not to say we’ve become too exclusive - we also stock an interesting range of delicious wines for those (rare) times when you’re not drinking pinot…
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