Crabmeat Spaghetti in Pink Sauce (Creamy Tomatoes)

crabmeat spaghetti with prawns & scallops in pink sauce (creamy tomatoes)

crabmeat spaghetti with prawns & scallops in pink sauce (creamy tomatoes)

N.B. = did an excellent crab linguine in pink sauce with medium prawns & pan-seared scallops using this recipe on 11.1.2014. 🙂

One of my favourite pasta is the crab meat linguine in pink sauce. Many moons ago, when Chef Valentino was still working (I guess he was a partner) in Cantina which was a short stone-throw from my place, we dined there a few times and also “da bao” (take-out) his crab meat linguine in pink sauce.

The good Chef left & set up his own Ristorante da Valentino at Jalan Binga and later shifted to the much larger premises it is currently located at Turf City. Some months back, a friend & his wife invited me for a lunch there, and I enjoyed immensely the burrata cheese and also relished my old-time favourite – but this time a squid-ink seafood linguine in pink sauce.

I thought I would give it a go myself, so I googled and assembled this recipe, tried it and was ok the first time, and I was able to repeat the dish w/o difficulty.  The result is in the picture above, which I made for my friends at one of my homecooked dinners. It is nothing even close to what Valentino serves, but still it is a pretty nice pasta. 🙂

To make the sauce, I saute minced garlic and 1 small onion (diced) in olive oil on medium heat. I then add chopped basil (I have fresh basil from the garden), 1 can of diced tomatoes with sauce, sugar, dried oregano, sea salt & coarse black pepper, boil for about 5 minutes. I then turn off the fire and mix in the heavy cream & butter.

pink sauce (creamy tomatoes)

pink sauce (creamy tomatoes)

The spaghetti is cooked in the usual way following the timing instructions. For the scallops (optional), I pan sear them first (see recipe); and likewise for the prawns I stir-fry them in olive oil first to almost cooked. All these can be set aside first and toss together when ready to serve the dish. I heat up the pink sauce, add the prawns & drained crabmeat, cook for few minutes, then turn off the fire, add the spaghetti & toss, and then add the seared scallop, and serve.

c.h.e.f andy

Ingredients:

  • 250g crabmeat drained (I use frozen crab claws from NTUC Fairprice)
  • 12 Hokkaido scallops (I use frozen scallops from Sheng Shiong)
  • 15 pieces of medium prawns (shelled)
  • 2 tbsp olive oil
  • 1 clove minced garlic
  • 1 small yellow onion diced
  • 1 can diced tomatoes
  • 1/2 cup chopped fresh basil
  • 1 tsp sugar
  • 1/4 tsp dried oregano
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • sea salt & coarse black pepper to taste

Directions:

  1. Prepare the pink sauce – saute minced garlic and diced onion in olive oil on medium heat.  add chopped fresh basil, 1 can of diced tomatoes with sauce, sugar, dried oregano, sea salt & coarse black pepper, boil for about 5 minutes. turn off the fire and mix in the heavy cream & butter.
  2. Prepare the scallops (optional) – see pan-seared scallop recipe.
  3. Cook the dish – stir-fry the prawns (shelled) in olive oil first to almost cooked. cook the spaghetti in the usual way following the timing instructions. heat up the pink sauce, add the prawns & drained crabmeat, cook for few minutes, then turn off the fire, add the spaghetti & toss, and then add the seared scallop, and serve.
Advertisements

One thought on “Crabmeat Spaghetti in Pink Sauce (Creamy Tomatoes)

  1. Pingback: Crab Linguine in Pink Sauce (Creamy Tomatoes) | c.h.e.f

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s