Chef Jake Addeo packed shad roe, when it was in season, in salt, sugar, peperoncino, orange zest and other dried herbs. He dried it overnight then washed it, pressed it and hung it at 52 degrees Fahrenheit for at least two weeks.For the spaghettini, he sautés garlic and peperoncino in oil, adds some pasta water, orange zest and shavings of the pressed roe. He adds a julienne of raw razor clam and then some breadcrumbs seasoned with garlic, peperoncino and lemon zest.He adds cooked pasta and ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.