- To dry the prosciutto & the rye bread set the oven to 80oC (175oF). Lay the thinly sliced prosciutto on a flat tray lined with baking paper, repeat the same procedure with the rye bread. Place in the oven until dry & crisp. Remove from the oven & allow to cool. Set aside to be used when plating.
- Bring a large saucepan of water to the boil with 1 teaspoon of salt in it. Add the spaghetti and when the water comes back to the boil, cook at a constant simmer for approximately 8-10 minutes or until "al dente" (just cooked).
- While the spaghetti is cooking heat a non-stick fry pan & using the butter, sauté the porcini mushrooms & garlic until the porcini's are lightly coloured, add the mussel meat allowing to heat through only (over cooking will make the mussels rubbery). Add the olive oil & keep warm.
- When the spaghetti is cooked quickly strain off the water & add the spaghetti to the non-stick pan. Season to taste & toss to coat the spaghetti with the oil & other ingredients.
- Add the pecorino cheese & toss again to evenly distribute through the spaghetti.
It is very important to plate up quickly to maintain the heat in the spaghetti.
- Quickly & evenly portion the spaghetti, mussels & other ingredients in the pan across 4 pasta bowls; create a high point in the middle of each bowl with the spaghetti. Quickly finish the dishes with the remaining ingredients - scatter the chives & parsley across the bowls, break up the prosciutto & rye crisps & also scatter these across the 4 bowls. Place half a lemon in each bowl. Finally place an egg yolk on top of the central high point of the spaghetti created earlier & serve immediately.
"What's with the EGG!" - this adds richness to the dish in the same way cream would. The concept is to break the yolk & mix it through the hot spaghetti so as to use the heat from the spaghetti to partially cook the egg & remove the rawness. This is a twist on a classic bringing a few ingredients that merge well together, the porcini's & mussels come together with a very earthy/meaty flavour profile. Fresh Porcini's are very seasonal but are worthwhile sourcing to enjoy this unique flavour combination.
About the Chef
The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...