Food & Drink » Chef's Choice

Chef's Choice: Jeremie Trottier of Quattro



Page 2 of 2

Spaghetti Quattro


  • 1.5 lb (675g) Spaghetti
  • 3⁄4 cup (180ml) Extra virgin
  • olive oil
  • 2 tbsp (30ml) Chopped Italian parsley
  • 1 lb (454g) Ground chicken breast
  • 2 Tbsp (30ml) Minced fresh garlic
  • 2 tsp (10ml) Red pepper flakes
  • 1⁄2 cup (125ml) Black turtle beans, boiled for 20 minutes or until cooked through (or use regular black beans, rinse well, no need to boil)
  • 1⁄4 cup (250ml) Tomato sauce
  • Pinch of Salt


Cook spaghetti in four litres of rapidly boiling salted water until al dente. Add oil to sauté pan over high heat, add parsley, and sauté until it sizzles, it should be crisp but not burnt. Lower the heat to medium-high, add the ground chicken and cook for three minutes, stirring constantly. Add the garlic, red pepper flakes, and cooked black turtle beans. Keep all the ingredients moving in the pan and sauté for two minutes. Add your tomato sauce and stir vigorously to combine the tomato sauce and oil, add a pinch of salt. Add the cooked pasta and serve immediately.

Buon appetito!

Wine pairing - Ceretto
Blange Arneis