Thursday, July 10, 2008
Seafood Aglio Olio
My first recipe post since mid May. Has it been THAT long? The holiday dust has finally settled and I'm slowly getting back on routine again.
Many people asked how do I feel now that I have finally submitted. Having worked on this baby for 2.5 years and being in university for 7.5 years, the emotions are mixed. I can't say I'm happy about the mistakes I have spotted after submission but I am relieved that I have managed to stuck it through . Also, it's not quite done yet. In addition to changes (when examiners' reports come in + mistakes spotted), supervisor and I realized that we are able to write up a few papers for publication and a book chapter. That's pretty cool huh? To come out of it and realize it is NOT THAT useless after all.
In short, I'm still working on it.
Doesn't it seem endless?
I'm mean seriously. It does seem endless doesn't it? LOL
On the other side of the coin, I haven't stopped my work in the kitchen since I got back as well. Back to my beloved recipe books!! Ahh....
After a long hard pause, I have chosen this recipe to post. Why? Well, because it's one of my personal favorite. It's a one pot dish -meaning little to wash up and soooo easy.
Seafood and olive oil goes so well together. I love the way they dance together with garlic in a hot pan. Little seasoning is needed because of the subtle tastes that go together. I used prawns and baby squid here but anything goes with this I'm sure.
Seafood Aglio Olio (Serves 4)
250 grams of Fettuccine
1/4 cup of good olive oil
200 grams of squid, cleaned and sliced.
150 grams of prawns
1 tablespoon of chopped garlic
1 small bunch of broccoli, chopped
1) Cook fettuccine in boiling salted water. Drain.
2) Sizzle garlic in olive oil. Quick toss prawns and squid in the pan till nearly cooked. Add broccoli.
3) Add fettuccine to pan. Toss together. Season with sea salt.
4) Dish up. Serve with cracked black pepper.
And I'm back on the Presto Pasta Wagon!!
Woohoo! Thank you Scientist in the Kitchen for hosting!