How to cook seafood Aglio Olio

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

Scallop Marinara Spaghetti

The numero uno ingredient is of course non other than spaghetti. Try getting Spanish pasta instead of the generic brands like San Remo. Spanish pastas are better in texture.



I used scallop for my marinara but you can use any seafood of your choice. Prawn, mussels and squids would be great for marinara.



The flavorings came from one clove of garlic, ring olives, butter and tomato paste.

First, saute the garlic and olives in the piping hot melted butter. Garlic, olives and butter is like a triangle love. They blend so well and the aroma can be quite therapeutic! :p Because scallops take longer amount of time to cook, put it in before the spaghetti. However if you are using other seafood, put the spaghetti in first.

Once the scallops is sealed, put in the spaghetti, then add in the tomato paste and seasonings - salt and black pepper. When everything is well blended, let the scallops cook under it so that the natural flavors from the scallops would infuse to the spaghetti.



Let them cook a while , and here you go, voila!



Easy ain't it? It takes no more than 20 minutes to prepare this dish. :)

p/s : I am back in Kuching again! :D