I originally posted this on January 25, 2010 in YadaYadaYada.
They said that the easiest dish to try and play around with if you’re starting fresh at cooking is pasta. I don’t know if it’s true for everyone but in my experience, it is. Actually, making sure that the pasta is al dente is even harder than cooking-the-sauce part Last New Year, I cooked my own version of Tomato Pesto Pasta. Last week, I tried another spaghetti dish but with a different sauce.
WARNING: This is very high in cholesterol. Stay away from it if you want to live longer It’s very delish though
crab fat, bottled (you can buy it from your supermarket)
300 grams of clams
300 grams of mussels
10-15 pcs of shrimps
250 grams of spaghetti
Salt and pepper to taste
ginger (for boiling the seafoods)
COOKING THE PASTA
Cook the pasta according to package directions. Set it aside.
COOKING THE SAUCE
Boil the clams and mussels in about 1/2 cup water. Add ginger. Bring to a boil until the clams/mussels open up. Set aside the seafood water. Take away the seafood. Remove them from the shells, then set aside.
Take away the shrimp shells and heads. Don’t throw the shrimp heads though. Squash the shrimp heads, pour a portion of the seafood water, then strain it.
In a pan, saute the onions, garlic and tomatoes in olive oil until they’re soft. Add the shrimps until they’re evenly cooked. Empty the crab fat bottle and about a third to half a cup of the seafood water depending on the consistency you like. Simmer for 5-7 minutes.
Add salt and pepper to taste. Give it a dash of Italian seasoning. You can buy it from your supermarket and this is what it looks like:
Add the pasta into the pan and stir. Toss the pasta slowly, like a handful at a time to determine if the sauce will fit.
Sprinkle parmesan cheese on top of your serving bowl and drizzle it with a slice of lemon or 1 piece of calamansi.
Have fun eating it but be conscious not to eat too much