{"id":666,"date":"2025-10-13T10:29:12","date_gmt":"2025-10-13T10:29:12","guid":{"rendered":"https:\/\/thephuketnews.net\/WOP\/?p=666"},"modified":"2026-08-25T21:23:39","modified_gmt":"2026-08-25T21:23:39","slug":"angel-hair-pasta-by-chef-davide-pritoni","status":"publish","type":"post","link":"https:\/\/thephuketnews.net\/WOP\/angel-hair-pasta-by-chef-davide-pritoni\/","title":{"rendered":"Angel Hair Pasta"},"content":{"rendered":"

Angel Hair Pasta<\/strong><\/h3>\n

by Chef Davide Pritoni, SALA Phuket Restaurant \u2013 Mai Khao<\/em><\/p>\n

At SALA Phuket Restaurant<\/a><\/strong>, Chef Davide Pritoni brings a refined Italian sensibility to the island\u2019s 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.<\/p>\n

\n

Ingredients<\/strong><\/h3>\n

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<\/p>\n

\n

Preparation<\/strong><\/h3>\n
    \n
  1. \n

    Cook angel hair pasta in boiling water for about five minutes, until al dente.<\/p>\n<\/li>\n

  2. \n

    Saut\u00e9 crab meat in butter with salt and pepper until golden.<\/p>\n<\/li>\n

  3. \n

    Add besciamella cream sauce and stir gently.<\/p>\n<\/li>\n

  4. \n

    Combine the cooked pasta with Parmesan cheese and black truffle.<\/p>\n<\/li>\n

  5. \n

    Plate elegantly with crab shell, salmon caviar, dill, and parsley for garnish.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Angel Hair Pasta by Chef Davide Pritoni, SALA Phuket Restaurant \u2013 Mai Khao At SALA Phuket Restaurant, Chef Davide Pritoni brings a refined Italian sensibility to the island\u2019s 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 […]<\/p>\n","protected":false},"author":3,"featured_media":667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[106,108,90,105,110,107,73,104,109],"class_list":["post-666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chef-davide-pritoni","tag-crab-meat","tag-italian-cuisine","tag-mai-khao","tag-mediterranean-food","tag-pasta","tag-recipes","tag-sala-phuket","tag-truffle"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=666"}],"version-history":[{"count":4,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/666\/revisions"}],"predecessor-version":[{"id":10148,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/666\/revisions\/10148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/667"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}