crab linguine in pink sauce with medium prawns & pan-seared scallops

bought some frozen crab claws from giant, thought to try out the excellent mud crab cold pasta i had at au jardin on new year eve but had yet to do. 🙂

had sudden inspiration (心血来潮) to cook a crabmeat linguine in pink sauce, & since i had the other ingredients like hokkaido scallops, medium prawns, canned tomatoes etc, it was easy to do.

i used the same crabmeat pasta in pink sauce recipe i did almost a year ago in mar2013. the pink sauce looked & tasted yummy.

i had earlier sauteed an entire clove of garlic bulbs in olive oil (full of aroma) & set aside. i then fried in butter medium prawns that were shelled, butterflied & deveined. after i cooked the linguine to just below al dente (just below the 11mins instructions on the packet) & drained, I pan-seared the hokkaido scallops over a very hot pan greased with vegetable oil.

crab linguine in pink sauce with medium prawns & pan-seared scallops

the last step was just to toss the pasta with the sauce & ingredients & add some sugar (or agave nectar) & sea salt to taste.

the result was brilliant, the best pink sauce pasta i have made so far, not that i made so many, maybe just 4 or 5 times. 🙂

c.h.e.f. andy