Scampi Nero Pasta Kit

Tasting Notes of the Curator

This kit offers an irresistible interplay of color, texture, and bold, briny flavor. The frozen big scampi (langoustines) are sweet, meaty, and lobster-like, delivering a richness that holds its own even against dark, aromatic pasta. These langoustines sear beautifully and melt into butter with elegance.

The Rustichella D’Abruzzo Tonnarelli al Nero di Seppia brings visual drama and a subtle sea-infused depth. Its thick, square-cut strands catch sauce with just enough chew to stand up to the scampi. Made with squid ink and slow-dried bronze dies, it’s pasta that elevates the plate by simply existing.

The finishing note comes from Bordier Wild Garlic & Kampot Pepper Butter—frozen for freshness, lush with herbal perfume, and gently laced with the warmth of Kampot pepper. It transforms the pan into a savory, silken sauce that needs little else to complete the dish.

What’s in this bundle

Frozen Big Scampi (Langoustines) – 800g

Rustichella D’Abruzzo Tonnarelli al Nero di Seppia – 500g

Bordier Wild Garlic & Kampot Pepper Butter (Frozen- Long Shelf Life) – 125g

Recipe

Scampi with Wild Garlic Butter over Squid Ink Tonnarelli

• Thaw langoustines fully in the fridge overnight or in cold water (sealed).
• Bring a pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water.
• In a sauté pan, melt half the Bordier butter until it begins to foam.
• Add langoustines and cook for 2–3 minutes per side until opaque and golden.
• Add drained pasta to the pan with a splash of pasta water. Toss gently.
• Finish with the remaining butter, cracked pepper, and optional lemon zest.
• Edible flowers can be added for serving aesthetic.
• Serve immediately, letting the butter and pasta do all the talking.

Serves 3–4 generously as a main dish.

A Dish of Contrast and Harmony

Black and white. Earth and sea. Sweet and heat. This dish doesn’t shout—it smolders. Traditionally, langoustines are paired with light white wine sauces or garlic, but this version dares to go deeper: squid ink and wild garlic evoke the Italian coast and forested French hills in a single bite. It’s dramatic but grounded, luxurious without needing garnish. Just pasta, shellfish, and butter—when all three are exquisite, nothing more is required.

Storage Instructions

Langoustines: Keep frozen at –18°C. Thaw in refrigerator before use. Do not refreeze once thawed.

Pasta: Store in a cool, dry pantry. Use within 12–18 months.

Bordier Butter: Keep frozen. Thaw only what you need. Best used within 1 week once thawed.