Thai Style Linguine with Tiger Prawns

Whenever I asked my hubby what he feels like having for dinner.. And his instant reply would be pasta! 

Therefore, I had to constantly come up with different variations to satisfy his craving. Isn't he lucky to have me? Haha! Few weeks ago, I've decided to incorporate some thai influence to the dish.. and not forgetting my favourite prawns. (I need to make myself happy too. Best of both world!)

I'm sure this will make you crave for more.. Just like my hubby!

Ingredients (Serve 4)

500g linguine

400g tiger prawns, peeled and leaving tails intact

2 stalks lemongrass, use only the bottom portion

2 chilli padi, finely chopped

4 garlic cloves, thinly sliced

2 tbsp fresh thai basil

1 cup seafood stock, optional

Fine sea salt to taste

Method

Cook linguine in a pot of boiling salted water until al dente. Drain and set aside.

Add some olive oil into a heated frying pan.

Add garlic, lemon grass, chilli padi and basil. Cook for approx. 1-2 mins till fragrant.

Stir in the prawns and fry until the prawns are cooked.

Toss in the cooked linguine and add the seafood stock if the pasta is too dry.

Add salt to taste and drizzle some olive oil.

Serve immediately.

Penne with Eggplant & Chili

Ingredients (Serve 4)

500g penne

1 large eggplant, sliced 

4 cloves of garlic, thinly sliced

2 red chillies, finely chopped (can opt for chilli padi if you like it spicier)

2 cans chopped tomatoes

1 pack Italian parsley, finely chopped

Method

Preheat the grill pan.  Brush olive oil liberally and sprinkle some sea salt on both sides of the egg plant. Grill each side till golden brown or cooked. Leave the eggplant to cool and then cut into cubes.

Cook pasta in a large saucepan of boiling salted water until al dente. Drain well and set aside.

Meanwhile, place a frying pan over medium heat. Add some olive oil and saute garlic and chilli till fragrant.

Add tomatoes and half portion of the parsley and simmer for 10-15 mins. Stir in some black pepper and salt to taste.

Gently add in the eggplant. Toss in the cooked penne and remaining parsley. Mix well.

Serve warm.

Spaghetti with Rocket & Lemon

This dish is put together without much fuss and effort. A simple and delicious meal to have after a hectic day at work.

Ingredients (Serve 4)
375g spaghetti
100g rocket, finely shredded
1 tbsp finely chopped lemon zest
2 chilli padi, finely chopped
2 garlic cloves, finely chopped
5 tbsp extra virgin olive oil
1 tsp chilli oil
60g Parmesan cheese, finely grated

Method
Add the spaghetti into a pot of boiling water, 2 drops of olive oil and pinch of water. Cook it for approx. 8-9 mins and drain well.

Add some extra virgin olive oil into a frying pan. Stir-fry garlic and chilli padi for 1-2 mins.

Toss in cooked spaghetti and add lemon juice, zest, chilli oil. Season with salt and pepper to taste.

Serve topped with Parmesan cheese.

Kimchi Spaghetti

I simply love kimchi, therefore decided to inject some Asian influence to my pasta. It is a refreshing change from the usual aglio olio, cream or tomato based. This receipt will appeal to folks of all ages. If you are serving this to kids, you can reduce the portion of chili padi. accordingly.

Ingredients (Serve 2)
Spaghetti
150g lean ground beef, marinated with pinch of salt and black pepper
200g kimchi
1 small carrot, julienne
2 cloves garlic, sliced
1 medium white onion, sliced
4 pieces chili padi, sliced
1 1/2 tbsp Japanese soya sauce
1 tbsp Chinese Hua Diao wine
Bonito flakes

Method
Add salt and olive oil to a pot of boiling water. Cook the spaghetti for 8 mins and stir occasionally.

Drain the spaghetti and drizzle some olive oil and toss. Set aside.

Add some olive oil into a pan. Stir fry the garlic and onions for 30 seconds. Add in the chili padi, followed by the carrots.

When the carrots are slightly soft, stir in the ground beef and kimchi. Stir in the cooked spaghetti.

Drizzle some olive oil if the pan is dry. Pour in the Japanese soya sauce and Hua Diao Wine. Make sure the spaghetti is evenly coated with the ingredients.

Place the spaghetti on a serving plate and top with some bonito flakes.

Serve warm.

Pasta For One To Four

Pasta Serving Measure

Gone were those days where you had to figure how much pasta to cook for your guests without wastage. Portioning is made easy with this useful gadget. The rotating design closes for compact storage

Pasta Serving Measure (2"W x 12"D) @ S$20.90


Note:
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