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Japanese Shima shrimp, Taiwanese bottarga with tomato sauce cappellini
January 30, 2008

Canoviano

Japanese Shima shrimp, Taiwanese bottarga with tomato sauce cappellini

Celia Sin-Tien Cheng

The soft and slimy texture of the raw shrimp paired with pieces of slightly bitter bottarga balanced the tang of the tomato sauce. Using cappellini — angel hair pasta — was a great choice as the fineness of the pasta engaged every bit of the sauce, soaking up even more flavor.

Canoviano

No. 9-2, Section 2, Jiànguó North Rd
台北市中山區建國北路二段9之2號
Taipei
Website
Price
$$$$
Neighborhood
Jhongshan