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Matteo Metullio's clever cold spaghetti seafood recipe demonstrates just why one should never judge a book by its cover – nor a recipe by its appearance. The spaghetti is tossed in an 'invisible' sauce made from basil-infused tomato water, smoked oil and anchovy sauce, while the pasta itself sits on a layer of vibrant basil mayonnaise, proving that even the most visually simple of dishes can contain a host of complex flavours within it. With cold spaghetti and a topping of raw prawns, this elegant dish would make the perfect al fresco starter.
Cold spaghetti at 4925 km – cold spaghetti with prawns in tomato and anchovy sauce