pasta

After 2 days of rendang and all other related coconut-based Eid dishes, I decided to whip up a simple pasta dish for hubby’s dinner last night. This is a departure from D’s usual cream-based favourites, as it uses tomato and anchovies as a base. Recipe below inspired by my personal gourmet guru Happygrub (again!).. but slightly modified cos hubby’s doesn’t like his pasta with too much tomato. Serves 4.

Ingredients
10 scallops
8 mussels
10 prawns (peeled, with tail intact)
5 cloves of garlic, minced
3 tablespoons olive oil
5 medium diced tomatoes
6 anchovy fillets, diced
1 tablespoon black pepper
1 tablespoon tamarind sauce
Salt to taste
Chopped basil and grated parmigianno to serve

Method
Fry garlic till golden brown, add anchovies. Put in all the tomatoes and seafood, and simmer till sauce thickens. Season to taste. Toss in pasta just before serving and top with cheese and chopped basil.

Here’s the anchovies I bought from Cold Storage. Couldn’t resist snapping a pic of it cos the packaging is so pretty…

anchovies