Spaghetto con Cicala Magnosa e Ciliegino

Spaghetto con Cicala Magnosa e Ciliegino is a pasta dish from the Sicilian coastal town of Acireale, rooted in the island’s tradition of pairing simple, high‑quality seafood with sun‑ripened tomatoes. The name combines *spaghetto* (a single strand of spaghetti), *cicala magnosa* (a large mantis shrimp, also known as squilla or “cicala di mare”), and *ciliegino* (cherry tomatoes). The dish is featured at **La Solitaria** in Acireale, where chef **Salvo Guarneri** prepares it as a showcase of local Mediterranean ingredients.

Key ingredients include fresh mantis shrimp, cherry tomatoes, extra‑virgin olive oil, garlic, white wine, and parsley. The shrimp are briefly sautéed to preserve their delicate sweetness, while the tomatoes are burst in the pan to create a light, glossy sauce that clings to the al dente spaghetti. A great version is distinguished by the perfect timing of the shellfish—never overcooked—and the bright balance between the tomatoes’ acidity and the shrimp’s briny flavor. The pasta water is used judiciously to emulsify the sauce without weighing it down.

Regional variations across Sicily may substitute other crustaceans like langoustines or red shrimp, or use larger heirloom tomatoes in place of ciliegino. Some cooks add a pinch of peperoncino for heat or finish with grated bottarga for an umami layer. However, the Acireale interpretation remains true to its roots: a minimalist, sea‑forward dish that highlights each component’s natural character. At La Solitaria, Guarneri’s treatment has become a local benchmark for this specific combination.