Servings: 2 people
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Prep time: 15 min
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Cooking time: 20 min
Total time: about 35 min
Difficulty: Medium
My take on vodka pasta, but it’s a fusion between Thai cuisine and classic Italian! Instead of vodka, we’re using sparkling wine – Café de Paris (lychee flavor). The sweetness of the wine brings out the freshness in the Roma tomatoes and fresh seafood.
It’s a no-fail date night recipe that you’ll be able to recreate in under an hour!
Ingredients
- 4 cloves of garlic
- 1 onion
- 2 big tomatoes
- 1 glass of Café de Paris (or any sparkling wine)
- 1 cup of coconut milk/cream
- 1 tbsp butter/olive oil
- 300g linguine pasta
- Handful of basil (optional for topping)
Proteins
- 12 black tiger prawns (peeled and deveined, keep shells on the side)
- 400g in-shell mussels (scrubbed and debearded)
- 6-8 scallops (pat dried and salted)
- For Seasonings
- Salt & Pepper to taste
- ½ block of chicken bouillon
- 1 tsp paprika
Steps:
1) Mise-en-place! Finely dice the garlic and onions; set aside in separate bowls. Medium dice the tomatoes and prepare all the seafood which you would like to add!
2) In a large stockpot, fill with enough water to almost reach the rim. Turn on the heat to medium-high, and when it reaches a simmering pot, add a splash of olive oil and salt.
3) Boil pasta for about 8-10 minutes and sieve out when cooked al dente. On the side, heat up a saucepan.
4) Add a splash of olive oil and allow the pan to heat up. Add half the minced garlic along with the shells of the prawn. Wait for about 40-50 secs, then add in the cup of Café de Paris!
5) Let simmer and add in the coconut cream along with the ½ chicken bouillon cube. Cook for another 3-5 minutes; add water if the sauce gets too thick.
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6) Strain the sauce and discard the prawn shells.
In a separate saucepan, add a splash of olive oil and sear the scallops for about 1½ min until they form a golden crust. Remove from heat and set aside.
7) Add another splash of olive oil, then sauté the prawns for 1 minute on one side before turning them over.
Cook for another 30 seconds, then remove from heat.
8) In the same saucepan, add the rest of the garlic and sauté for about 30 seconds before adding the mussels.
9) Pour in a splash of Café de Paris and put a lid on. Cook until they open, which should take around 3-4 minutes. Strain out the mussels and leave the juice in the pan.
10) Now, add the remaining garlic with the diced onions.
Cook for about 40 secs until it reaches transparency. Add in the diced tomatoes and continue cooking for 2-3 more minutes.
11) Add the sauce from earlier, then simmer for about 1-2 minutes.
Season with salt and pepper to taste, along with paprika. Now, add in the cooked pasta and coat with the sauce thoroughly.
12) Lastly, add all the cooked seafood and stir to coat with the sauce. Take off the heat and separate into 2 portions.
13) Serve with basil leaves on top.
Practical Tips: Do not cook the seafood until fully done since it will be added back in at the end. The heat will cook it more, so it will be fully cooked.
