Finished Glutenfree Pasta BICE ristorante

Angel Hair Pasta with Chilean Sea Bass, Shrimp, Baby Spinach in a Delicate Lobster Bisque

A short-cut version of a restaurant dish made from gluten-free angel hair pasta, seafood, and spinach
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine Italian
Servings 1

Ingredients
  

  • 1 tbsp olive oil (extra virgin)
  • 1 clove garlic
  • 2 ounces cappellini angel hair pasta, gluten-free
  • 6 ounces lobster bisque or similar seafood-based soup (read full instructions below if you want to make this from scratch)
  • 1 pinch basil leaves (fresh) chopped
  • 1 ounce sea bass (Chilean)
  • 2-4 shrimp Mexican white (size 16/20)
  • 1 ounce spinach a large handful

Instructions
 

  • Cook the angel hair pasta by bringing a large pot of water to boiling, add a large handful of kosher salt and cook al dente, about 2-3 minutes. Drain.
  • In another pan, heat the olive oil, add the garlic just until it starts to brown.
  • Add the shrimp and sea bass and sear them.
  • Add the lobster bisque and reduce.
  • Add the pasta and the spinach and basil and cook until wilted.
  • Add a little of the pasta water and stir to coat everything.
  • Add a touch of olive oil, salt to taste, and serve in a pasta bowl garnished with fresh basil leaves.

Finished Glutenfree Pasta BICE ristorante
In 2011 I had two opportunities to eat at Bice Ristorante in San Diego (now closed). Chef Mario Cassineri provided us with incredible dishes, all with gluten-free pasta imported from Italy.

I asked if I could come back and have him demonstrate how he made this amazing dish, and have him share his recipe. While you might not be able to make every step of this dish, it should provide you with inspiration for gluten-free dining. (He imports Scotti rice pasta from Italy.)

Angel Hair Rice Pasta with Chilean Sea Bass, Shrimp, Baby Spinach, Bottarga and Burrata Foam in a Delicate Lobster Bisque
Recipe courtesy of Chef Mario Cassineri, formerly of BICE Ristorante

Ingredients for Lobster Broth (you could ask at your local seafood market if they ever have lobster or shrimp shells)
5 carrots, cut
1 bunch celery, cut
2 cubed white onions
5 whole cloves of garlic
2 oz. basil
7 whole anchovies
2 T. tomato paste
1/4 gallon tomato sauce
1-1/2 C. brandy
24 lobster shells
2 buckets of ice

Put all ingredients in a large pot. Cook on high for two hours. Strain into another cooking pot. (If you made this full amount, you could freeze most of this stock for later use. Or you could look for pre-made lobster bisque.)
Mario Cassineri Cooking BICE ristoranteIngredients for the lobster bisque:
All the lobster broth
½ C. olive oil
2 T. chopped anchovies
1 lb. cherry tomatoes
3 C. tomato sauce
5 leaves basil
2 T. chopped shallots
Mise En Place BICE ristoranteFor each portion:
1 T. extra-virgin olive oil
½ t. sliced garlic
4.2 oz rice angel hair pasta
6 fl. oz. lobster bisque
1 pinch of chopped basil
1 oz. Chilean Bass chunks
2-4 Mexican white shrimp (size 16/20)
1 oz. fresh spinach
½ t. bottarga*
Salting Water BICE ristoranteCook the angel hair pasta by bringing a large pot of water to boiling, add a large handful of kosher salt and cook al dente, about 2-3 minutes. Drain.
Sauteeing Shrimp BICE ristoranteIn another pan, heat the olive oil, add the garlic just until it starts to brown. Add the shrimp and sea bass and sear them. Add the lobster bisque and reduce. Add the pasta and the spinach and basil and cook until wilted. Add a little of the pasta water. Add a touch of olive oil, salt to taste, and serve in a pasta bowl. Grate the bottarga on top, then top with burrata foam. Garnish with fresh basil leaves.
Grating Bottarga Glutenfree Pasta BICE ristoranteTo make one T. of burrata foam, take 1 t. fresh burrata cheese, add 1/2 C. milk, salt, and pepper. Blend it together until it’s a creamy consistency (he used a whipped cream canister for this).

What I learned:

  • I don’t use large enough pots to cook my pasta, or anywhere near enough salt
  • Restaurant food is expensive because many, many ingredients go into each step of a dish
  • I don’t usually have my pans hot enough
  • The difference between bottarga and burrata (two ingredients I had never heard of)

* Bottarga is the pouch of eggs (roe) from Sardinian tuna. It is massaged to remove the air, then dried. Mario called it the “truffle of Sardinia.” Burrata is a fresh cheese made from mozzarella and cream.

Many thanks to Chef Mario for allowing me to come into his kitchen, and to take home this marvelous dish.