Something western for once ! Hahaha… This I suppose can be an all-time favourite for many and it’s that easy to whip up ! Imagine spending at least 20+sgd at a cafe or restaurant, it simply costs you less than 10sgd to serve up at home. And best of all, it’s so fuss free that I manage to enjoy my dinner at 640pm when I reach home at 6pm ! And that includes the seafood’s thawing time ! If I had remember to bring out the seafood to thaw in the chiller earlier, I would be able to save up that extra 10 minutes still. Not forgetting that includes photography time too.
Considering it a “chop chop” meal, it’s doesn’t fail in comparison to cafe’s standards. And I suppose this would be quite a favourite for many pasta lovers. My choice of pasta is often linguine, and the most standard and delicious way of cooking it is to drenched them with fragrant olive oil topped with some chili flakes for a slight twinge of spice. And you know what, I often called this “Mee Pok Ta (flat noodles dry)” ! I supposed if you do add some fishballs or dumplings to it, they probably look like fishball noodles. Hahahaha !
So to give it a more “atas” look,we paired them with seafood and that makes it a Seafood Linguine alright !
And it’s happy Friday again ! TGIF, folks !
- 1 tbsp olive oil
- 4 pcs of large scallops
- 4 pcs of tiger prawns
- some salt and black pepper
- some chilli flakes
- 1/2 - 1 tbsp of chopped garlic (depending on how garlicky a person you are!)
- 100g of linguine
- 1 litre of water
- 1 tsp salt (for cooking the linguine)
- Marinate the scallops and prawns with salt and pepper for 10 minutes (because I often has extra salt and black pepper from Macdonalds, I used up 2 packs of their salt and 3 packs of their black pepper.)
- At the same time, boil the water in a pot, add the linguine and 1 tsp of salt after the water has boiled (follow instructions on the packaging of the pasta) and cooked till the paste have softened.
- Heat the pan with olive oil and add chopped garlic and chilli flakes. Add the scallops after the garlic has turned light brown in color and cooked till fragrant. Remove the scallops once they are done.
- Add the cooked pasta together with the prawns and cooked till the prawns are done. Add in the scallops and serve.
- Top with with extra chilli flakes, parsley flakes and/or parmesan cheese.
- Because prawns cooked easily, therefore they are added last to prevent them from turning hard if they were to be cooked for too long.
- Pasta has to be cooked till "al dente" stage (In wikipedia, it simply means cooked to be firm to the bite), and this takes approximately 10 minutes.