With the arrival of the warmer season, the FH55 Grand Hotel Mediterraneo, a historic landmark of Florentine hospitality, presents a signature Summer Recipe from Chef Fabrizio Renna that is scented with the sea: Spaghettone with Mussels, Calamari, and Oven-Baked Datterini Tomatoes.

This dish celebrates the excellence of Mediterranean cuisine, enhancing the aromas, colors, and flavors typical of summer. It is a creation designed to captivate the palate with fresh, authentic ingredients and a meticulous preparation that transforms simplicity into pure refinement.

The recipe features freshly opened mussels, plump and savory, selected to guarantee maximum quality and flavor. Tender calamari are carefully cleaned and hand-cut to enhance their texture and natural taste. Ripe, sweet, and juicy red datterini tomatoes are caramelized in the oven to intensify their aroma and add a slightly acidic, enveloping note. The dish is completed with fresh and well-balanced aromatics: fragrant thyme, gently sautéed garlic, finely chopped fresh parsley, and a hint of chili pepper that adds vibrancy.

Tying every element together is a generous drizzle of Tuscan extra virgin olive oil, which harmoniously unites flavors and aromas, elevating each ingredient without masking its identity.

Summer Recipe: Spaghettone with Mussels, Calamari, and Oven-Baked Datterini Tomatoes

Ingredients for 4 servings

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Procedure

For the oven-baked datterini tomatoes

1. Preheat the oven to 200°C (400°F).
2. Wash the datterini tomatoes and slice them in half lengthwise. Arrange them on an oiled baking sheet with the cut side facing up.
3. Season with a pinch of salt, a sprinkle of sugar, and fresh thyme leaves.
4. Bake for approximately 20 minutes, until the tomatoes are caramelized.

For the mussels

1. Thoroughly clean the mussels, removing the byssus (beard), and rinse them under cold running water.
2. In a saucepan, heat a drizzle of olive oil with a clove of garlic and parsley stems.
3. Add the mussels, cover with a lid, and allow them to open over high heat for about 4 minutes.
4. Shell the mussels and strain their cooking liquid, reserving it for finishing the pasta.

For the calamari

1. Clean the calamari by removing the innards, beak, and outer membrane.
2. Cut the bodies in half and gently score a crosshatch pattern on the inner surface. Julienne the fins.
3. Rinse everything well in cold water.

For the dish assembly

1. In a large pot, bring 5 liters of salted water to a boil and cook the spaghettoni for 2 minutes less than the package directs.
2. Meanwhile, finely chop one clove of garlic, the fresh parsley, and the chili pepper.
3. In a large pan, heat a drizzle of olive oil and sauté the calamari for one minute.
4. Add the aromatic mixture (garlic, parsley, chili) and the oven-baked datterini tomatoes.
5. Drain the spaghettoni and transfer it directly to the pan with the sauce.
6. Finish cooking the pasta in the pan, adding the mussels and their strained liquid to create a creamy emulsion.

Plating

Top with the seafood sauce and garnish with fresh dill fronds.

Twirl the spaghettoni into a nest and place it in a pasta bowl.

FH55 Grand Hotel Mediterraneo