Asian Spice Seafood Linguine
Can’t decide between Asian or Italian? Why not both with this elegant medley of shellfish and pasta with a unique Asian touch?
Ingredients
Linguine
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Linguine 500.0 g
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Olive Oil 200.0 ml
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Water 5000.0 ml
Condiments
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Shrimp 30.0 pc
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Japanese clams 30.0 pc
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Canada Scallops (10/20) 2.0 pc
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Japanese Squid 200.0 g
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Cherry Tomatoes 200.0 g
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Black Olives 50.0 g
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Capers 30.0 g
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Basil, shredded 10.0 g
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White Wine 200.0 ml
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Coconut Milk 500.0 ml
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Knorr South East Asian Spice Paste 600g 100.0 g
Before Serving
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Basil Sprig 10.0 g
Preparation
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Linguine
- Heat up water in stock pot, season with Chicken Seasoning Powder and olive oil.
- Blanch linguine for 5mins, drain and cool off in chiller.
- Drizzle some olive oil to prevent pasta from sticking together.
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Condiments
- Prep all ingredients accordingly.
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Before Serving
- Heat up saucepan, stir fry all seafood in hot pan.
- Deglaze pan with white wine, add in South East Asian Spice Paste and coconut milk.
- Mix well and add in linguine and toss well for 2mins.
- Fold in cherry tomatoes, taggiaca olives, capers and basil.
- Plate it in pasta plate and garnish with Basil Sprig.
