Pasta Salad: Cold Spaghetti With Carrot and Grapefruit Juice

Let the carrot and grapefruit juice steam slowly on a large pan until it turns into a shiny demi-glacé. Filter.

Boil a good amount of water with salt, the measure should be 6 g to 1 lt for the spaghetti, keep it al dente.

Cool it down in cold water and ice being careful not to break them.

Mix it in the pan with the sauce making sure it doesn’t get too hot, let it all cool down.

Place the spaghetti on a plate, add one orange and one lime supreme, two capers from Pantelleria, basil from Prà, and a drop of Ligurian oil.