1. Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
2. Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
3. Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil.
4. Strain the pasta through a colander and toss gently through the sauce.
5. Arrange the pasta on a plate or in a bowl, spooning excess sauce over the top.
6. Sprinkle with pangrattato, torn sage leaves and grated or shaved cheese.
7. Buon appetito!
   

Chef's Tip – Keep a cup of pasta water from the pot just before you strain the pasta. You can use it to adjust the consistency of the sauce, one tablespoon at a time. For added flavour and crispness shallow fry sage in oil until the bubbles stop.

Pasta
‘00’ flour, scallop (20%), crab (10%), fennel (10%), white fish (8%), free range egg, cream, olive oil, lemon, dill, salt, pepper

Burro Bianco
butter, white wine (sulphites), shallot, lemon, tarragon, salt

Pecorino
full cream cow’s milk, salt, non-vegan rennet

As our pasta is an artisanal, handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. The Allegria kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.