Sunday, August 7, 2011

angel's hair with seafood sauce

I made angel’s hair pasta with seafood sauce one weeknight. I stopwatched it, took me 15-20 minutes including preparation and cooking the angel’s hair. This recipe is from Antonio Carluccio’s 100 Pasta Recipes book, which I love love love.

I’ve made the dish a few times now. Although, at the time of photograph, I used prawns and mussels, I found that I like this dish better with dainty seafood. Like fresh small clams rather than huge meaty green mussels. Like prawns and squid sliced into petite pieces. Like itty-bitty scallops rather chunky monster scallops.

Finely chop the garlic, capsicum and parsley.

In my hunger that night, I totally forgot to take pictures of all the steps in between. Sowwy…. Please forgive me....

Prepare the seafood with every method using the prefix de-, de-shelling, de-bearding, de-skinning, de-sliming? I like to discard the shells of my clams / mussels. Sure, it may not look as pretty, but convenience is king on a weeknight. If seafood is too chunky, slice them to bite-sized pieces.

Over a medium-low heat, add olive oil into a pan, and gently sauté the garlic and capsicum. Add the seafood and increase heat to medium-high heat, stir continuously to ensure even cooking. 5-10 minutes, or until seafood is just cooked and opaque.

De-glaze pan with two splashes of white wine. Evaporate the alcohol for about a minute. Season with salt and pepper. Set aside in a bowl.

This is another thing I like to do for convenience (read: for less washing up). In the same pan, cook the angel’s hair until al-dente. Drain the water, return seafood to pasta and mix thoroughly.

Serve sprinkled with parsley.

Angel’s hair with seafood sauce
Adapted from Antonio Carluccio’s 100 Pasta Recipes

Serves 4

  • 4 cloves of garlic
  • 1 small capsicum (or half of a big one)
  • 350g mixed seafood (love the prawns-squid-scallops combo)
  • 2 splashes of dry white wine
  • 375g (a handful) of angel’s hair pasta
  • 1 tbsp parsley

  1. Sauté finely chopped garlic and capsicum in olive oil over medium-low heat.
  2. Add the seafood, turn up heat to medium-high and stir continuously for further 5-10 minutes or until seafood is just cooked and opaque, but no further.
  3. De-glaze pan with white wine, and let the alcohol evaporate for a minute. Season with salt and pepper. Set aside in a bowl.
  4. In the same pan, cook the angel’s hair pasta as per packet instruction until al-dente. Drain the water, and return seafood to pasta. Mix thoroughly.
  5. Serve with a garnish of finely chopped parsley.

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