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.
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. 🙂
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