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)

 

 

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Enjoyable Lunch @ Pasta Inc on 29Mar2013

seafood spaghetti in squid ink sauce

seafood spaghetti in squid ink sauce

Pasta Inc has a simple nice uncrowded ambience and feel of a fine dining restaurant. It is at Kiong Siak Street, in a locale dotted with the more expensive restaurants like Ember, Nicolas le & Bistro Soori.

I only came to Pasta Inc once and that was more than a year ago when a few of us bought the S$38 4-course lunch set coupons. Somehow that experience did not leave any impression ie not some place I was wanting to go back soon.

Today though I had a really enjoyable 3-course lunch with my daughter using 2xS$15.90nett Bigdeal coupon (which is like S$13.50++pax) for the 3-course lunch set. The normal price was S$22.50++pax and judging from what we had, I thought it would still be a good value lunch. 🙂 The service was also good. The server, Alvin, who was also the one who took my reservation, was cheerful & professional, kept filling my ice water, and was not any less friendly because I ordered no other food or drink except to use my 2x$15.90 coupons. But perhaps that was because they were not busy as there was only 1 other table. We started lunch at 12pm & stayed & chatted until 1pm. 🙂

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We had toasted bread which was warm & crispy to start.

prosciutto - parma ham wrapped over rock melon with mesclun salad

prosciutto – parma ham wrapped over rock melon with mesclun salad

For appetizer I took the prosciutto, which came with a decent helping of 2 slices of parma ham wrapped over rock melon (rather nice to eat them together) with mesclun salad.

lobster bisque

lobster bisque

My daughter had the lobster bisque. I tasted a little of it. It was flavourful and had some pieces of lobster meat in it, but not as good as many restaurants these days which served a foam cappuccino version which delivered a much better overall experience. 🙂

seafood spaghetti in squid ink sauce

seafood spaghetti in squid ink sauce

We both decided on the seafood spaghetti in squid ink sauce, and it was good here. The pasta was very al dente. It was less salty than many other places. The ingredients were good – scallop, several squid rings, mussel & littleneck clams, no prawns. 🙂 It was a pasta dish that I much enjoyed.

tiramisu - "pick me up"

tiramisu – “pick me up”

I had the tiramisu. It was in the “good not overwhelming” category. My daughter had her health-conscious lemon sorbet – probably quite forgettable. 🙂

Being fast eaters, we finished in 35minutes or so, and chatted for another 25minutes. I drank lots of water & had many refills by Alvin. Great lunch!

c.h.e.f andy

Spicy Vongole Fettucine with White Wine

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spicy vongole fettucine with white wine

I bought “la la” (littleneck clams – see here for interesting write-up about littleneck, topneck clams etc) from Sheng Shiong today. I have never cooked vongole before but since I do pretty ok in the pasta department, I thought I give it a go. Here comes my first vongole! 🙂

There’s only my eldest daughter Su Min at home for dinner, so I cooked just enough vongole fettucine for 2 of us, PLUS trying out a grilled sotong (squid) recipe.

My preferred pasta is spaghetti but since there is an opened yet unfinished packet of fettucine, I used that instead.  I did the usual browning of peeled garlic cloves in olive oil over low fire and soaked in the aroma. I then emptied the olive oil & browned garlic into a bowl. I added some salt & oil to water in a sauce pan and bring it to boil and put a bunch of (say 200g) fettucine in the boiling water for 11 minutes according to the timing instructions. I tested the texture to make sure it is just al dente & transferred the fettucine to a colander & set aside. In the pan still greased with olive oil I added 15g butter & threw in cut chilli padi & cut spring onions (green onions). I transferred the bowl of olive oil with browned garlic back into the pan. I then turned the fire high & put in the clams. Next I added 1.5 cups of white wine & 1 teaspoon sugar, cover the pan & let it reduced for few minutes. The clams opened up when cooked. I added the fettucine, turned off the fire, tossed and added sea salt to taste.

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spicy vongole fettucine with white wine

The shellfish broth, sweetness of the white wine, fragrance of garlic & olive oil, & the spicy kick from the chilli padi all combined very nicely to make this a very tasty dish.

c.h.e.f andy

Ingredients:

  • 200g fettucine (or liguine or spaghetti)
  • 700g littleneck clams
  • 15g butter
  • 3 stalks spring onions chopped
  • 1-2 chilli padi
  • 4 tbsp olive oil
  • 1 whole bulb of peeled garlic cloves
  • 1.5 cups white wine
  • 1 tsp sugar OR to taste
  • sea salt to taste

Directions:

  • Prepare the pasta – add salt & oil to water in a saucepan & bring to boil. add fettucine and boil according to timing instructions. test to make sure the pasta is just al dente & empty into colander & set aside.
  • Cook the vongole pasta – brown whole bulb of peeled garlic cloves in olive oil in a pan over low heat. empty oil & garlic into a bowl. add butter to the pan & throw in cut spring onions & cut chilli padi. add the clams, turn up the fire, add the white wine & sugar, cover while the clams cook. The clams will open up when cooked. add in the fettucine, turn off the fire, toss & add sea salt to taste. serve.