Hello world, happy 2012!! Hope you had an amazing start to this brand new year and lots of exciting things to look forward to. Thank you all for your very lovely postcards! It made this new chapter of my life seem extra bright and heartwarming. I've been hiding in my little cocoon ever since I got back from my Australia trip and few things can be more therapeutic and soothing to a troubled soul than whipping up a storm in the kitchen. I'm still in the midst of soul-searching and wondering what's next from here over the next 12 months and beyond.
One thing for sure is that I'll love to learn more pasta recipes this year. I had always struggled to find everything I need for many of my favorite recipes (mostly Asian and French) whenever I relocate to a new city and it was really frustrating! Hence, to make sure I'll be all set wherever in the world I'll uproot to in 2-3 years from now, I plan to master the art of pasta cooking this year, as pasta dishes are delicious and the essential ingredients and sauces are often readily available in big supermarkets of many major cities.
Today marks the first of my pasta-making adventures and I decided to kickstart with a recipe that includes many of my favorite ingredients. Here it goes:
Ingredients:
- 100g butter
- 3-5 garlic cloves, finely chopped
- 12 scallops
- 12 shrimps
- 3-4 shitake mushrooms, thinly sliced
- 60ml lemon juice
- 125g semi-dried tomatoes, thinly sliced
- 150g baby rocket leaves
- 350g spaghetti
Heat the butter in a wok. Throw in the chopped garlic and stir-fry till it turns slightly golden brown.
Add the scallops and shrimps. Season with salt and white ground pepper.
Boil a big pot of water. Once the water starts boiling, put the spaghetti and sliced mushrooms in.
Add salt and olive oil. And boil till the spaghetti is almost cooked and drain the water from the pot.
Once the water is drained and the shrimps and scallops cooked, remove the shrimps and scallops
from the wok and place them in the spaghetti pot. Throw in the baby rocket leaves, semi-dried tomatoes
and lemon juice. If you like, add in 2 teaspoons of finely grated lemon zest. Mix well.
Buon appetito!
I hope you enjoyed the fruit of my first attempt at making pasta!
Thank you for joining me and rooting for me each time I set out to try new things.
It meant the world to me. xx
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