Chef Aielli’s Gulf of Mexico Pasta
Courtesy of Naples, Marco Island, Everglades Convention and Visitors Bureau
The Naples, Marco Island, Everglades Convention & Visitors Bureau website features a series of videos called Adventures in Paradise to highlight the area’s pristine beaches. One features Chef Fabrizio Aielli of Sea Salt restaurant and a dish he calls Gulf of Mexico Pasta, which is cooked in saltwater from the Naples beach.
Saltwater from the Gulf of Mexico
1 lb. linguini
2/3 cup olive oil
I lb. Florida blue crab meat
2 cups oven-roasted tomatoes
2 cups baby artichoke hearts
2 cups fresh tomato sauce
1 bulb garlic, chopped
1 cup white wine
I pinch crushed red pepper
¼ cup Italian parsley, chopped
Fill a large stockpot halfway with water from the Gulf of Mexico (filter water to remove any sand).
Fill the other half with regular tap water, bring to a boil.
In the meantime, add 1/3 cup olive oil and garlic in a large sauté pan. Cook for 2-3 minutes.
Then add oven-roasted tomatoes, artichoke hearts and Florida blue crab meat; let cook for an additional 4-5 minutes. Add wine, continue cooking for a few more minutes.
Add linguini to boiling stockpot. Cook for 6-7 minutes.
In the sauté pan, add tomato sauce and crushed red pepper, cook for 5 more minutes.
Drain linguini, then add linguini to sauté pan. Mix well and add parsley and 1/3 cup olive oil. Finish with a squeeze of lemon. Serves 6. Enjoy!
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