I think this is by far the easiest recipe featured in Chefmel! It wouldn't take longer than 20 minutes to prepare and cook, I promise!
Ingredients clockwise : Ring cut olives, Emborg whipping cream, Seafood (I chose prawn, squid and oysters) and lastly, the spaghetti.
Place spaghetti in boiling hot water. Remember to add a pinch of salt for the texture of the spaghetti and cook till al dente.
Heat about a teaspoon of butter with olive oil then add in about a clove of chopped garlic and the seafood. Once the outer layer of the seafood is sealed, put in the olives and the cooked spaghetti.
The reason why you put your spaghetti in when the seafood is just done 10% is so that the natural flavors of the seafood would infuse in the spaghetti. Once the seafood is done 100%, add in the cream, mildly stir it, and it's up to go! You shouldn't have it in the pan for too long once the cream is added. Otherwise the cream will "separate" (into butterfat/buttermilk) and what you get is not creamy pasta but instead a plate of thick oily pasta!
Aglio Olio in general is not cream based but I decided to be a little more adventurous and added cream. It tasted superb!
My amazing creation :D
Ingredients clockwise : Ring cut olives, Emborg whipping cream, Seafood (I chose prawn, squid and oysters) and lastly, the spaghetti.
Place spaghetti in boiling hot water. Remember to add a pinch of salt for the texture of the spaghetti and cook till al dente.
Heat about a teaspoon of butter with olive oil then add in about a clove of chopped garlic and the seafood. Once the outer layer of the seafood is sealed, put in the olives and the cooked spaghetti.
The reason why you put your spaghetti in when the seafood is just done 10% is so that the natural flavors of the seafood would infuse in the spaghetti. Once the seafood is done 100%, add in the cream, mildly stir it, and it's up to go! You shouldn't have it in the pan for too long once the cream is added. Otherwise the cream will "separate" (into butterfat/buttermilk) and what you get is not creamy pasta but instead a plate of thick oily pasta!
Aglio Olio in general is not cream based but I decided to be a little more adventurous and added cream. It tasted superb!
My amazing creation :D
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