Creamy coconut milk, Kaffir lime leaves and fiery birds-eye chilis give an unexpected twist to this quick and easy seafood pasta dish. Paired with pandesal garlic toast it is pure carby deliciousness for those days when you just deserve a special treat. You can sub any type of pasta you like but just note that the cooking time will be different so you will want to start the pasta earlier if your using a thicker type. I hope you enjoy this and if you try it please leave a comment below, :)
INGREDIENTS (MAKES 3-4 SERVINGS)
3 bundles of Capellini (Angel Hair Pasta)
4 medium sized squid cleaned and chopped into rings
10 large prawns, shells removed
1 tbsp butter
2 tbsp olive oil
2 birds eye chills finely chopped
6 kaffir lime leaves torn in pieces
1/2 medium onion diced
3 cloves of garlic minced
1 medium ripe tomato diced
1 small (165ml) can Arroy-D coconut milk
a splash of white wine
cilantro sprigs to garnish
salt and pepper
INSTRUCTIONS
Heat butter and oil in a pan on low heat and add garlic, onion, chilies, lime leaves, and tomatoes. Sauté until it starts looking mushy and sauce like, add more olive oil if necessary
heat water for pasta in a large pot on a separate burner
Add coconut milk and wine to your sauce pan, stir and season with salt to taste
Add Capellini pasta to boiling water - set timer for 3 minutes
Add prawns and squid to pan, stirring until cooked. Seafood cooks fast, be careful to not overcook it should only take a couple minutes. When done remove the pan from heat to avoid over cooking.
When pasta is ready (when your timer goes off), strain well and add pasta to the sauce pan. Stir to combine.
Top with fresh cracked black pepper, garnish with cilantro sprigs and serve right away with the rest of that wine!
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