Spaghetto con Aglio Olio, Peperoncino, Ricci e Tartar di Scampi

# Spaghetto con Aglio Olio, Peperoncino, Ricci e Tartar di Scampi

**Spaghetto con Aglio Olio, Peperoncino, Ricci e Tartar di Scampi** is a contemporary Italian pasta dish that represents the modern evolution of classic Roman cuisine. The dish combines the foundational simplicity of *aglio e olio* with luxurious seafood components, creating a refined interpretation of traditional Italian coastal cooking.

## Origin and Composition

The dish builds upon the centuries-old Roman preparation of spaghetti aglio e olio, a peasant dish elevated through the addition of premium ingredients. The core elements—garlic, olive oil, and peperoncino (dried chili pepper)—remain faithful to the original, while the incorporation of sea urchin roe (*ricci*) and raw scampi tartare introduces briny, delicate flavors characteristic of Mediterranean seafood traditions.

## Key Ingredients and Preparation

The foundation consists of high-quality spaghetti coated in fragrant extra virgin olive oil infused with sliced garlic and red chili. The sea urchin roe provides a creamy, umami-rich element, while the scampi tartare—finely diced raw langoustine—adds textural contrast and fresh, oceanic notes. The interplay between the warm, spiced pasta and the cool, raw seafood creates complexity and balance.

## Notable Preparation

Coevo, located in Bacoli, Italy, has gained recognition for this refined interpretation of the dish, as documented by food media outlet Jana Food Porn. The restaurant exemplifies how traditional Roman pasta techniques can be reimagined with premium local seafood sourcing.