Wednesday, October 03, 2007

Spicy Seafood Marinara

Coming after the sambal chili in my spicy fried rice is the whole dried red chili.

Do you like spicy food? Which is the spiciest you have ventured into ?

If you can't take the spice, I have some pasta variations for you to think about trying.

Other pasta variations
Soba in almond butter and scallions dressing
Linguine in minced pork and black vinegar
Fusili with steamed shrimps and celery

For myself, it's to elevate the spice and heat in classic seafood marinara. Look what I added to make it Fiery Seafood Marinara Penne.

Penne in Fiery Seafood Marinara
-Mixed seafood - prawns, bay scallops, calamari
-1 can whole tomatoes
-2 cloves garlic, minced
-1 shallots, sliced
-2-3 tsps dried basil
-8 dried red chili
-1/2 lb penne, boiled for ~9 mins or according to pack instructions. Set aside.
-cherry tomatoes and broccoli (garnish)

Can you see it ? The whole dried red chili...

1. Heat some olive oil in saute pan, add in garlic and shallots and fry till fragrant
2. Add in seafood and stir fry till cooked
3. Add in can of tomatoes, mashing them while mixing in pan. Then add in whole red chilis
4. When almost cooked, add the dried basil and mix well
5. When ready to serve, add in penne, mix well, then dish out

Yes, it's the whole dried red chili kicking up that notch!


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