There is a technique to creating the most crispy yet tender potatoes ever. It does take a bit more rest time, but if you are planning for a dinner party, prep usually starts the day before anyway.
TYPE | MAIN COURSE |
SERVES | 2 |
DIFFICULTY | MODERATE |
PREP TIME | 5 MINUTES |
COOK TIME | 10 MINUTES |
Ingredients
Seafood:
- 8 oz of cooked bucatini pasta
- 6 cooked clams, shell on
- 1 teaspoon of minced garlic
- 3oz spicy tomato sauce
- 6 large shrimp, cleaned tail off
- ⅓ cup olive oil
- 1 tablespoon uni butter
- Juice and zest of one lemon
- 1 bunch of fresh basil
- Salt to taste
Spicy Tomato Sauce:
- 1 qt canned plum tomatoes
- 1 cup olive oil
- ½ cup garlic (chopped)
- 1 white onion (sliced)
- 1 tsp fresh thyme chopped
- 1 teaspoon fish sauce
- 1 pint clam juice
- ⅓ cup lemon juice
- 1 teaspoon Berbere
- 1 teaspoon chili flakes
- Salt to taste
Uni Butter:
- 4 oz unsalted butter
- 1 cup uni
- 1 teaspoon salt
- Zest of one lemon
Directions
- For the Tomato Sauce: Sauté onion, garlic, and thyme in butter. Then deglaze with clam juice and lemon juice. Once everything is incorporated add 3 cans of tomatoes. Once the tomatoes have cooked for 15 minutes add in the remaining ingredients and cook for 30 minutes. When everything is completed blitz in blender until smooth.
- For the Uni Butter: Place all ingredients in a food processor. Blend until smooth.
- For the Seafood: With a large sauté pan such as the D5 Brushed Stainless Steel 3 Qt. Sauté Pan, on medium heat, add the olive oil and garlic.
- Sweat garlic for 2 minutes then add the shrimp. Sauté shrimp on both sides for 2-3 minutes.
- Next add the spicy tomato sauce, clams and pasta. Fold in ingredients for 2 minutes.
- Next add the remaining ingredients, uni butter, lemon juice and fresh torn basil. Continue to fold in ingredients for 2 minutes.
- Remove the pan from the heat. Place pasta in a serving bowl and garnish with fresh herbs.
Pro Tip
You can use fingerling potatoes or any other smaller size white potato here. Two keys are to not over cook them in the boiling water and also leaving them uncovered in the fridge. By leaving them uncovered, air will continue to circulate around the potatoes drying them out as much as possible. That is what is going to make them as crispy as possible.
RECIPE BY
Marcus Samuelsson
Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. He has won eight James Beard Foundation awards as chef, author and TV personality. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also appeared as an Iron Chef on Netflix’s Iron Chef: Quest for an Iron Legend.
A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp! started in 2016 and later expanded into an award-winning TV series EatUp!: NYC aired annually since 2021. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. In addition to The Rise, he is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Red Rooster Cookbook: The Story of Food and Hustle in Harlem.