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Spaghettoni with scampi with ChiaroMonte Classic EVO Oil


  • durum wheat spaghetti 320 gr
  • 300 g of fresh scampi
  • 1 clove of garlic
  • chili pepper
  • parsley
  • vino bianco
  • sale q.b.
  • ChiaroMonte Classic EVO oil

Let's prepare the base for the sauce for our spaghettoni:

  1. We wash and peel the scampi, cleaning the crustacean internally by removing the black intestinal thread.
  2. Fry a crushed head of garlic in a pan in which we have poured about 6 tablespoons of  ChiaroMonte Oil and chili peppers to taste. Add the scampi heads only and blend with the white wine over low heat.
  3. Let the oil flavor for a few minutes (about 3 min.) and remove the scampi heads.
  4. Our flavored oil will be ready to season the spaghetti.


Now let's prepare the scampi tartare:

  1. Coarsely cut the scampi fruit that we have previously cleaned. We season with oil, pepper and salt.
  2. Boil some water in a pot to cook the spaghetti.
  3. Drain the pasta when still al dente, about 2 min. before cooking time.
  4. Sauté the spaghettoni in the oil prepared for the sauce for about 2 minutes, adding a little chopped fresh parsley.
  5. Plate up and add the scampi tartare.

A final drizzle of raw ChiaroMonte oil and a little pepper, and our Spaghettone is ready to be enjoyed!