Emirati-style Spaghetti alla Busara

Ingredients

In this Emirati adaptation of Spaghetti alla Busara, the dish incorporates Emirati flavors and ingredients to create a unique fusion. The original Italian recipe is traditionally made with olive oil, garlic, tomatoes, and seafood such as shrimp, mussels, and clams. However, the Emirati version infuses the spaghetti with saffron, a prized spice in Emirati cuisine, and adds a spicy twist to the tomato sauce using local spices and chili peppers. This adaptation aims to bring together the best of both Italian and Emirati culinary traditions. We alse have the original recipe for Spaghetti alla busara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 200g (7 oz) mixed seafood (shrimp, mussels, clams) 200g (7 oz) mixed seafood (shrimp, mussels, clams)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. 3.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the minced garlic and chopped chili pepper to the pan and cook for another minute.
5. 5.
   Add the canned diced tomatoes, mixed seafood, ground cumin, ground coriander, paprika, and salt. Stir well to combine.
6. 6.
   Pour in the saffron water along with the soaked saffron threads. Stir to incorporate the saffron into the sauce.
7. 7.
   Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Add the cooked spaghetti to the pan and toss gently to coat the pasta with the sauce.
9. 9.
   Cook for an additional 2-3 minutes, allowing the spaghetti to absorb the flavors of the sauce.
10. 10.
    Serve the Emirati-style Spaghetti alla Busara hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, gently toast the threads in a dry pan for a few seconds before soaking them in warm water.
• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the sauce. Cook the seafood just until it is tender and cooked through to avoid overcooking and making it tough.

Tips & Tricks

• For an extra kick of spice, add a pinch of ground chili powder or a few drops of hot sauce to the sauce.
• If you prefer a milder flavor, reduce the amount of chili pepper or remove the seeds before chopping.
• Garnish the dish with a squeeze of fresh lemon juice for a burst of citrusy freshness.
• Serve the Emirati-style Spaghetti alla Busara with a side of traditional Emirati bread or Arabic flatbread.
• Experiment with different types of seafood, such as lobster or crab, to add variety to the dish.

Serving advice

Serve the Emirati-style Spaghetti alla Busara as a main course, accompanied by a fresh salad or grilled vegetables. Provide lemon wedges on the side for guests to squeeze over their pasta for added tanginess.

Presentation advice

Plate the Emirati-style Spaghetti alla Busara by twirling a portion of saffron-infused spaghetti onto a plate and topping it with a generous amount of the spicy tomato and seafood sauce. Garnish with fresh cilantro leaves for a pop of color.