Spaghettone Aglio e Olio con Tartar di Gambero e Taro

Spaghettone Aglio e Olio con Tartar di Gambero e Taro is a contemporary Italian seafood pasta that reinterprets the classic *spaghetti aglio e olio*—a Neapolitan staple of garlic, olive oil, and chili—by incorporating a raw shrimp tartare and taro root. The dish was first documented at venue **28** in Cercola, Italia, via the creator **Jana Food Porn**, and has since drawn attention for its fusion of land and sea textures.

The foundation uses *spaghettone*, a thicker spaghetti that holds up to the weight of the tartare. Key ingredients include hand-minced raw gamberi (shrimp), taro root—often grated or sliced crisp—alongside the traditional garlic, extra-virgin olive oil, and peperoncino. A great version achieves three things: the pasta is al dente with a silky emulsion from the oil and starch, the shrimp tartare remains chilled and bright, and the taro adds a nutty, starchy contrast without overwhelming the dish. Acid (lemon or vinegar) and a touch of salt are essential to balance the richness.

Regional variations are still emerging, often substituting shrimp with scallops or langoustine, or swapping taro for sunchoke or Jerusalem artichoke. Some chefs in coastal Campania add a dusting of bottarga for briny depth, while others incorporate a ginger-soy dressing for an Asian inflection. Despite its novelty, the dish remains anchored in the aglio e olio tradition, prized for its simplicity and the precise orchestration of raw and cooked elements.