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
Asian Spice Seafood Linguine
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$0.0
Linguine
Linguine
/g
500.0 g
0%
Olive Oil
/ml
200.0 ml
0%
Water
/ml
5000.0 ml
0%
Knorr Chicken Seasoning Powder 1kg
/g
10.0 g
0%
Points
Condiments
Shrimp
/pc
30.0 pc
0%
Japanese clams
/pc
30.0 pc
0%
Canada Scallops (10/20)
/pc
2.0 pc
0%
Japanese Squid
/g
200.0 g
0%
Cherry Tomatoes
/g
200.0 g
0%
Black Olives
/g
50.0 g
0%
Capers
/g
30.0 g
0%
Basil, shredded
/g
10.0 g
0%
White Wine
/ml
200.0 ml
0%
Coconut Milk
/ml
500.0 ml
0%
Knorr South East Asian Spice Paste 600g
/g
100.0 g
0%
Before Serving
Basil Sprig
/g
10.0 g
0%
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Linguine
-
Linguine 500.0 g
-
Olive Oil 200.0 ml
-
Water 5000.0 ml
Condiments
-
Shrimp 30.0 pc
-
Japanese clams 30.0 pc
-
Canada Scallops (10/20) 2.0 pc
-
Japanese Squid 200.0 g
-
Cherry Tomatoes 200.0 g
-
Black Olives 50.0 g
-
Capers 30.0 g
-
Basil, shredded 10.0 g
-
White Wine 200.0 ml
-
Coconut Milk 500.0 ml
-
Knorr South East Asian Spice Paste 600g 100.0 g
Before Serving
-
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.
-
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.
