Tuesday, July 15, 2014

Seafood Olio Aglio

i love the garlic taste and smell in olio aglio...lots of garlic, and i mean you need lots of garlic to make this... ;)

here's the recipe (modified from noobcook.com)... (i used half packet of spaghetti to get this amount of serving)

    • half packet of pasta (250g)
    • 3 tbsp olive oil
    • 40g butter divided
    • 50g achovies fillet in olive oil or you can use 1/2 achovies cube (kiub ikan bilis)
    • 10 to 12 large prawns shells off and deveined
    • 10 cloves garlic peeled and sliced or roughly chopped (not too finely)
    • 1 tsp dried chilli flakes
    • a bunch of Italian flat-leaf parsley finely chopped
    •  salt to taste
    • freshly cracked black pepper to taste
    *** you can add squid as well with the prawns and i added some strips of sun-dried tomatoes as well.. yummy!!
  1. Bring a pot of water with 1 tbsp sea salt to a boil.  Cook pasta according until al dente(usually 2-3 mins minus recommended cooking time for spaghetti). Drain and set aside the pasta, reserving some of the pasta water.
  2. Heat half the butter in a sauce pan. Cook the prawns on both sides and set aside.
  3. Add olive oil to the sauce pan with the achovies fillet/cube. When the oil is heated, add garlic and chilli. Saute until the garlic turns light brown.
  4. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.
  5. Add cooked pasta, cooked prawns, about 2 tbsp reserved pasta water, chopped parsley and remaining butter (cubed) to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with sea salt and freshly cracked black pepper.