I was craving for some pasta and since there was no good ones around the neighbourhood, we decided to cook some for ourselves, without any recipe, without any guidance and just put together our “own anyhow-version” of lingunie pasta. Remaining with some frozen prawns and scallops, we headed to the supermarket to grab the balance items necessary. We bought lingunie, portobello mushroom, olive oil and bacon and these alone already cost around 20 bucks ! Talking about inflation, money really appears much smaller in value these days.
It shouldn’t be too difficult, I told myself. Well, it really isn’t, except for the small hiccups here and there. So systematically, we followed through the pasta cooking process. Cooked the pasta in boiling water, grilled the bacon, stir fried the mushrooms, prawns and scallops, pan fried the lingunie in garlic, olive oil and herbs, topped with lotsa parmasan cheese and that’s it !
The small hicuup is that I was given the wrong advise to pan fried the pasta till it turns light brown. Hmm… I guess there isn’t this need to ? Coz by then, the pasta has sticked to the pan and resulted in many small broken pieces of the lingunie rather than nice long ones you should see.
Although it’s not as professionally presented, but surprisingly, it’s quite delicious ! Less the MSG taste served from outdoors dining, coupled with true home-made favours, and as you desire, extra ingredients are as per your wish, just like those meatballs sitting in the corner. ^-^
Here you see the forever-hungry-looking dog aiming “shamelessly” at the dining table, waiting for food to drop from the sky. Spoilt to the extreme.
H E L L O !
Eat What Tonight
My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.