“Raw fish is very much part of Italian culture, too, so it was the logical next step. It’s been at least five years that they’ve been doing it in Italy,” Segan told ABC News. “You think of Italy as this grandma with a big pot of sauce, and I wanted to break out of that. This is one of those really cutting edge examples of what’s happening right now in Italy which is so totally Italian, but not that kind of grandma same old same old.”
To make the dish, all you do is boil pasta shells until al dente and season with some sort of acid.
“Toss it with a little something that will season it just like you’d season sushi rice,” Segan explained. “You could go totally Japanese flavor with rice vinegar or you could do a little more Italian with lemon juice or balsamic vinegar. You just want a little acidity with that starch.”
“You can do anything, and it’s much easier to deal with because it’s just in that pasta shell,” Segan said. “It’s such fun to play with because you don’t have to worry about rice or seaweed.”