Wednesday, October 17, 2012

Spaghetti with Salmon and Prawns

Rule of thumb when making a good seafood pasta: 1. Use anchovies in your base sauce, 2. Make sure to add lemon zest in addition to the lemon juice, 3. Always make sure you have a good tomato sauce- this one was made with special Turkish tomato sauce I bought on my trip

1 onion sliced
2 chilli padis chopped (or you can use dried chilli)
8 small anchovies
1 salmon piece
10 tiger prawns
1 cup tomato sauce
juice of half a lemon including zest
1/2 cup shredded mozarella cheese

1. Heat olive oil and fry onion until fragrant. Add chilli padi.
2. Add the anchovies and fry lightly in low heat. Add water to prevent sputtering after a few mins.
3. Add the tomato paste and juice and zest of lemon.
4. Add seafood.
5. Mix sauce up with spaghetti and stir in the cheese at the end into the spaghetti.

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