Angel Hair Pasta

Angel Hair Pasta with crab meat, black truffle, and salmon caviar by Chef Davide Pritoni at SALA Phuket Restaurant, Mai Khao.

Angel Hair Pasta

by Chef Davide Pritoni, SALA Phuket Restaurant – Mai Khao

At SALA Phuket Restaurant, Chef Davide Pritoni brings a refined Italian sensibility to the island’s coastal dining scene. His angel hair pasta combines the sweetness of crab meat with the richness of besciamella cream and the elegance of black truffle, topped with salmon caviar for a touch of luxury.

Ingredients

80 g prawns
60 g crab meat
Crab shell (for decoration)
50 g besciamella (cream sauce)
15 g fresh black truffle
10 g Parmesan cheese
5 g salmon caviar
5 g olive oil
5 g pepper
5 g salt
5 g butter
2 g parsley
1 g dill

Preparation

  1. Cook angel hair pasta in boiling water for about five minutes, until al dente.

  2. Sauté crab meat in butter with salt and pepper until golden.

  3. Add besciamella cream sauce and stir gently.

  4. Combine the cooked pasta with Parmesan cheese and black truffle.

  5. Plate elegantly with crab shell, salmon caviar, dill, and parsley for garnish.

Chef Davide Pritoni

Executive Chef at SALA Phuket Restaurant – Mai Khao

Chef Davide Pritoni’s culinary philosophy blends Italian craftsmanship with the freshness of Thai coastal produce. A native of Bologna, he brings Mediterranean soul to every dish while maintaining SALA’s signature balance between brasserie-style international cuisine and refined Thai flavors.

Passionate about quality and sustainability, Chef Davide works closely with local suppliers to ensure that each dish reflects both authenticity and a sense of place — a hallmark of SALA Phuket’s celebrated dining experience.