This week, Pastry Chef Damiano Carrara chatted with Editor-in-Chief Maddalena Fossati for another edition of La Cucina Italiana USA’s Instagram Live series #BUTTALAPASTA.
Far away from his second home in Southern California, Chef Carrara spoke to us from his house in Tuscany, where he shared a few secrets for preparing simple and delicious seafood pasta.
Almost a decade ago, Chef Carrara opened his first pastry shop in California. Since then, his television baking career has taken off with appearances in the US and Italy. He starred in the Food Network’s Spring Baking Championship, won Cutthroat Kitchen and became a finalist on the Food Network Star. In Italy, Chef Carrara judges and hosts Bake Off Italia and Cake Star.
During the live conversation, Chef Carrara admitted to missing California and his younger brother Massimiliano. Together, the brothers own two Italian bakeries, Carrara Pastries, in Moorpark and Agoura Hills, just north of Los Angeles.
Drawing inspiration from Route 101, Chef Carrara explained quick spaghetti sauces made with the best of the sea. California’s culinary influences have clearly rubbed off on Chef Carrara, who sometimes garnishes with cilantro and uses Fresno chili. Remember to follow his mantra, “Nella vita tutto è possibile!”
Spaghetti with Clams
Stay simple with this one. Chop fresh parsley, garlic and chili flakes. (Chef Carrara loves Fresno chili). Put them into a pan with some olive oil, white wine and clams. Let them cook for 6-7 minutes on medium fire. Remove them from the heat, take off the clam shells. Add a bit of pasta water to the sauce and sautée until it reduces. “Water, air and oil make the clam sauce thick,” says Chef Carrara. “You don’t need to add anything.”
Lobster Ravioli
Chef Carrara serves this pasta on Valentine’s Day. Lobster ravioli tastes delicious with a simple bisque. Make it with just three ingredients: vegetable broth, sauteed onions and extra virgin olive oil. Add a little fresh parsley for color and flavor. When you plate the pasta, place a butterflied lobster, gently cooked, right on top.
Spaghetti with jumbo shrimps, prawns or white fish
This pasta tastes great with a similar bisque, but to add more flavor, add lemon juice, and replace diced parsley with cilantro.
Spaghetti with squid ink
Chef Carrara told us the key ingredient for making squid ink pasta from scratch: water. Add water to the dough to make it more elastic. Otherwise– “It will be gooey and when you eat it,” he said. “It won’t taste right.”