BYLINES BY SCOTT
ANTHONY SCOTTO JR. SHARES A PASTA RECIPE; HIS HAMPTONS FAVORITES
Fresco by Scotto’s Anthony Scotto Jr. serves up the perfect combination of summer seafood and Italian delicacy.
“Since we grow vegetables at my house, anything that’s ready is in my belly,” says Hampton Bays resident Anthony Scotto Jr., who helps oversee the Scotto clan’s multi-location restaurant empire, Fresco by Scotto. Not only do the Scottos work together at Fresco, they also summer together in the Hamptons, often hosting boisterous family feasts at their parents’ home in Southampton.
What brought you out East for the first time? Visiting my brother John in Southampton. I was hooked.
What are some of your favorite spots to eat? Baby Moon, Red Bar, Silver’s, Cowfish, and Sunset Beach for lunch by boat.
What’s one hidden gem you frequent? Agave’s Blue Cactus in Hampton Bays.
Where in the East End do you shop for ingredients? Cor-J’s in Hampton Bays for fish; Olish Farm Stand in Westhampton; and Scotto’s Pork Store [no relation] in Hampton Bays.
What are your favorite summer ingredients? I have a great garden at my house; I have everything from cherry tomatoes to zucchini, and every herb you can think of.
What is your go-to summer cocktail? I love dark rums for the summer. My wife, Theresa, makes a mean watermelon cocktail.
What is your food guilty pleasure? Pâtés, also Fresco by Scotto’s creamy polenta topped with our Bolognese sauce.
If you could cook for anyone, who would it be? Bobby Flay.
Would you rather compete on Top Chef or Iron Chef? Iron Chef—I have been a judge on that show; I know the secrets!
Bucatini with Crab Sauce
1⁄2 cup olive oil 12 blue crabs, backs removed, rinsed and patted dry
2 tbsp. chopped garlic
11⁄2 cups dry white wine
8 cups tomato puree
1 tsp. crushed red pepper flakes, or to taste
3 tbsp. chopped fresh basil
Salt, to taste
11⁄2 lbs. bucatini pasta
Heat 6 tablespoons of oil in a large sauce pot over medium heat. Add 6 crabs and sauté, uncovered, for 2 to 3 minutes, until the shells turn orange. Transfer the crabs to a plate and set aside. Add the remaining oil, if necessary, sauté the remaining crabs, and set aside. Add the garlic to the pot and sauté for about 1 minute, until softened. Reduce the heat to medium-low and return the crabs to the pot.
Add the wine, tomato puree, red pepper flakes, and basil, and simmer partially covered, for about 2 hours. In a large pot of lightly salted boiling water, cook the pasta for 6 to 8 minutes, until al dente. Drain, reserving 1 cup of the cooking water. Add the pasta to the sauce and cook for 11⁄2 to 2 minutes, tossing gently. If the sauce is too thick, add some of the reserved cooking water. Transfer the pasta to a serving platter, arranging the whole crabs on top. Serve immediately.
Read the Article at Hamptons-Magazine.com HERE.