Spaghetti Summer - Chef Angelo Carannante, Caracol, Bacoli (Na)

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I reserved  a table for lunch online nearly two weeks in advance.  So the countdown began as soon as I received my confirmation minutes later.  There were many reasons that I was excited about returning to  Caracol for lunch; an extremely talented chef, a location fantasticaaa, a newly awarded Michelin star, one of Campania's top Maitre Sommeliers...the list could go on forever.  

So, as I sat down at my table two weeks later, my eyes quickly skimmed the menu for something particular.  Sure, I definitely was going to get the chef's tasting menu, but I wanted to make sure that it included...there it was!  Chef Angelo Carannante's pasta dish.  His spaghetti iodato.

Chef Angelo Carannante

This pasta dish was created by Carannante who was looking to create a pasta moderna - a modern pasta dish.  Something without toppings such as shellfish or other types of seafood.  Something, sleek, black, bare, with just a touch seaweed salad and lemon on top.

So Carannante got his brigade together and began trying out ideas - .  
Oyster sauce...mussel sauce...sea urchin pulp, anenome, then finally cuttlefish ink.  




Along the way a series of  tasting, testing and tasting again - to get the right balance.  





After trying it for myself I can definitely say that he succeeded.
Fantasticaaa!



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