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Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.

This week we have Wolfgang Gartner, legendary electro house/complextro DJ and producer who most notably paved the way for much of the electro scene as we currently know it today. He has offered for us today his decade-perfected Scampi Fra Diavolo recipe. “This recipe came from me trying to recreate a dish that I ate regularly at a local seafood restaurant while growing up. I started from scratch trying to get mine to taste exactly like theirs and after about 10 years of trying I finally got it down.” The dish consists of linguini, marinara sauce, and shrimp with a few extra steps in between.

Between the homemade chili oil and shell stock in the sauce, every nuanced element of the dish comes together for a powerful, flavorful meal that hits the spot on a quiet, romantic night in. Pair it with some of that white wine you used in the dish and a couple slices of garlic bread and you’re made. Take a look below and get cooking.

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Preparation Playlist

“When I’m cooking something this complicated and time intensive like this, I need music that”s going to make me work faster. So this playlist is a mishmash of electronic music that goes all over the board and is generally just what I’m listening to right now.”

Recipe: scampi fra Diavolo

Ingredients

1 large shallot
15 – 20 regular sized cloves of garlic (about 1-1/2 mounds)
2 tsp crushed red pepper
1/2 cup shrimp shell stock (directions below)
3/4 cup white wine*
1-1/2 tsp salt (or 1tsp sea salt)
1/2 tsp ground black pepper
2-1/2 tbsp salted butter**
2 lemons
1 16oz can tomato sauce (unseasoned)
1 28oz can whole tomatoes (unsalted, if possible)
3/4 cup extra virgin olive oil
1-1/2lb prawns / shrimp***
1 box of linguine noodles****

*as a general rule, don’t cook with wine you wouldn’t drink. if you don’t drink, consult a friend for options.
**non-dairy butter substitutes will work.
***buy wild shrimp when possible. farmed shrimp often comes from countries like India where slaves are forced to work on shrimp farms.
****avoid using wheat noodles, quinoa noodles, or anything other than white linguine noodles.

Directions (see photo gallery below)

1) Prepare shrimp shell stock first.

a) After shelling and de-veining the shrimp, collect shrimp shells into a saucepan.
b) Fill with enough water to immerse most of the shells.
c) Bring to a boil.
d) Simmer, covered for 15 – 20 minutes.
e) Strain the stock, pressing the shells to get out all the flavor, and let cool.

2) Mince and press garlic into a large saucepan.
3) Add olive oil and red pepper.
4) Simmer on low until garlic turns golden brown.
5) Use a strainer to extract the oil and remove the garlic and red pepper. Discard garlic / red pepper.
6) Put the spicy garlic-infused oil you just made back into a saucepan.
7) Simmer thinly sliced / chopped shallots in the spicy garlic oil until golden and soft.
8) Put the can of whole tomatoes in a blender and blend until there are no more large chunks. Don’t overdo this: you want it to still be thick.
9) Add the blended whole tomatoes, tomato sauce, wine, shrimp shell stock, salt, and pepper to the shallots.
10) Simmer on medium heat, bubbling aggressively for approximately 30 minutes or until sauce is reduced about 30% – 50% and of desirable thickness.
11) After reduction, turn heat to lowest setting and add lemon and butter, then cover.
12) In a large pot of water, cook linguine noodles on high heat until al-dente, approximately 10 minutes. When finished, strain, and toss thoroughly in 1Tbsp olive oil.
13) Fry prawns in a large frying pan over medium-high heat until desired consistency is reached.
14) Serve sauce and prawns over a bed of linguine. Add fresh ground pepper to taste.

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Dining Playlist

“Eating is not something that should be done as fast as cooking, so the speed of this playlist reflects that. These are some of my favorite old and new hip-hop and downtempo tracks.”

Gallery Photos: Nathan Beer

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