Recipe = Prawn Capellini in White Wine Sauce = A Simple Meal on 1Jun2018

prawn capellini in white wine sauce

made a simple pasta dish = prawn capellini in white wine sauce for myself on 1.6.2018. ^^

eating alone this evening, so just use whatever leftovers.

i had some very tasty intense chicken stock, an open packet with like 100g capellini left, some small frozen shrimps…

prawn capellini in white wine sauce

pasta is all about stock, actually any dish western, japanese, chinese, asian all about stock…

very simple dish –

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

such a wonderful dish! 🙂

c.h.e.f andy

Ingredeints-

  1. 150g pasta
  2. 150g prawns
  3. 1 whole bulb of garlic cloves
  4. 2tbsp olive oil, 1 cut chilli padi
  5. 50ml white wine, 2/3 cup chicken stock
  6. 8 basil leaves, shaved cheese, 15g gourmet butter

Directions-

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

 

 

Cook Vegetarian – Spaghetti alla Nerano (Zucchini Pasta)

#5 spaghetti alla nerano (zucchini pasta)

spaghetti alla nerano (zucchini pasta)

this the first time i attempted spaghetti alla nerano (zucchini pasta). this btw is an amalfi coast specialty!^^

we first tried this in fresco & cummino in milan & this was 1 of the best vegetarian pasta i had, though i like my funghi linguine equally. 🙂

i followed an internet recipe, & blended 1 yellow zucchini with some onions & vegetable stock after softening them in olive oil. i sliced & pan-grilled another yellow zucchini in some olive oil in a non stick pan over low fire.

#5 spaghetti alla nerano (zucchini pasta)

spaghetti alla nerano (zucchini pasta)

when serving, i tossed the pasta with the grilled cut zucchini & added some butter to give it more body. added browned garlic, shaved parmesan cheese & added a bunch of basil for flavours & garnishing.

#5 spaghetti alla nerano (zucchini pasta)

spaghetti alla nerano (zucchini pasta)

it was a very good pasta, al dente & tasty.

i served it at a recent 10-course vegetarian dinner for 8pax for my niece’s birthday. everyone liked it. son said more parmesan shavings would be good. i think overall it can be improved.

c.h.e.f andy

Ingredients:

  • 300g spaghetti
  • 2 yellow (or green) zucchini, sliced
  • 1 small yellow onion, sliced
  • 100ml vegetable stock
  • 1 bulb garlic in cloves, browned in olive oil
  • sea salt & black pepper to taste

Directions:

  1. peel & brown the cloves of 1 bulb of garlic & set aside.
  2. blend 1 sliced yellow zucchini with 1 sliced small yellow onions & 100ml vegetable stock after softening them in olive oil. add sea salt & pepper to taste.
  3. slice & pan-grill another yellow zucchini in some olive oil in a non-stick pan over low fire & set aside. sprinkle sea salt generously.
  4. when serving, reduce the blended sauce. toss the pasta with the grilled cut zucchini & add some butter to give it more body. add the browned garlic, shaved parmesan cheese & add a bunch of basil for flavours & garnishing.

Vongole Linguine with Squid

 

vongole linguine with squid

vongole linguine with squid

was at sheng shiong the evening before & bought some lalas (littleneck clams) at S$3.90/kg.  they were quite large & plump. 🙂

toying with doing a stir-fried dish with curry leaves. anyway did a pretty good spicy vongole in white wine on 8.3.2013 which was a while ago & thought i would try again. so decided to cook vongole the following day (28.3.2014) & kept the lalas in a bucket of water in the fridge.

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vongole linguine with squid

vongole linguine with squid

vongole linguine with squid

it is really an easy dish to prepare.  🙂

i boiled the linguine (200g) with a little oil & table salt, ending just before the 11mins instructions, drained & cooled with cold water to give al dente texture.

i then did the usual slow browning of garlic cloves till they were softened & the alio olio aroma filled the kitchen. then fried the cut sotong (squid) in butter & cut chilli padi, and took them out. i then added the fresh cut basils & lalas & stir-fried for several minutes under high heat until the clams open up. usually i would add some white wine but i did not have any ready for use, so i skipped that.

i then added the linguine to the sauce pan & tossed, and added sea salt & 1 teaspoon + sugar to taste. voila, ready to serve! usually i would add some coriander for garnishing but i did not have, so skipped again! 🙂

c.h.e.f andy