Category Archives: European

How to Make Seafood Paella ปาเอญ่า ข้าวผัดสเปน

Recipe adapted from https://www.spainonafork.com/authentic-spanish-seafood-paella-recipe/

Serves: 2-3

1 Red Pepper

1 Tube Squid, cut into 1 inch squares

1 Onion, chopped

3 cloves Garlic, chopped

1 tsp Smoked Paprika

1 tsp Hot Paprika

1/2 tsp Black Peppercorn, grounded

1/4 cup Green Beans

1/2 cup Tomato Puree

1 cup Round Rice

2 cups Fish Stock

1/8 tsp Saffron

50g Frozen Cooked Clams (No Shells)

6-8 Prawns, peeled and de-veined

6-8 Frozen Cooked Clams (with Shells)

2 Tbsp Parsley, chopped

Oil

Salt

1 Lemon, cut into wedges, to serve

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1 พริกหยวกแดง

1 ปลาหมึกกล้วย หั่นเป็นชิ้น 1 นิ้ว

1 หอมใหญ่ หั่นเป็นชิ้นเล็กๆ

3 กลีบ กระเทียม สับ

1 ชช. ผงปาปริก้าแบบรมควัน

1 ชช. ผงปาปริก้าแบบเผ็ด

1/2 ชช. พริกไทยดำบดหยาบ

1/4 ถ้วย ถั่วแขก

1/2 ถ้วย เนื้อมะเขือเทศ

1 ถ้วย ข้าวปาเอญ่า (หรือข้าวซูชิ ล้างน้ำก่อนหลายๆรอบ)

2 ถ้วย น้ำซุป

1/8 ชช. หญ้าฝรั่น

50 กรัม หอยตลับสุกแล้วแช่แข็ง ไร้เปลือก เนื้ออย่างเดียว

6-8 กุ้ง

6-8 หอยตลับสุกแล้วแช่แข็ง ติดเปลือก

2 ชต. ใบพาร์สลี่ หั่น

น้ำมันมะกอก

เกลือ

1 มะนาว หั่นเป็นชิ้นๆสำหรับเสิร์ฟ

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Seafood Paella

Course Main Course
Cuisine European, Spanish
Keyword Clams, European, Prawns, Seafood, Spanish, Squid
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 people

Equipment

  • Air Fryer

Ingredients

  • 1 Red Pepper
  • 1 Tube Squid cut into 1 inch squares
  • 1 Onion chopped
  • 3 cloves Garlic chopped
  • 1 tsp Smoked Paprika
  • 1 tsp Hot Paprika
  • 1/2 tsp Black Peppercorn grounded
  • 1/4 cup Green Beans
  • 1/2 cup Tomato Puree
  • 1 cup Round Rice
  • 2 cups Fish Stock
  • 1/8 tsp Saffron
  • 50 g Frozen Cooked Clams No Shells
  • 6-8 Prawns peeled and de-veined
  • 6-8 Frozen Cooked Clams with Shells
  • 2 Tbsp Parsley chopped
  • Oil
  • Salt
  • 1 Lemon cut into wedges, to serve

Instructions

  • In an air fryer or oven, char the red peppers. Once cool cut the red peppers into thick strips
  • In a pan, add the oil and salt. Medium heat.
  • Add the squid and let it cook for 2 minutes and transfer to a plate
  • Add the onions and garilc. Saute until soft.
  • Add smoked paprika, hot paprika and black peppercorn. Mix well.
  • Add the green beans and tomato puree. Fry for 2 mins
  • Add the squid back into the pan
  • Add the rice into the pan. Mix gently.
  • Add the fish stock and gently stir to evenly distribute the rice. No more stirring from this point on.
  • Evenly distribute the frozen clams(without shell) across the pan.
  • Add the saffron and bring to a boil. Leave for 5 mins.
  • Place the prawns, roasted peppers and frozen clam (with shell) on top on the boiling rice. Cook for 4 mins then flip the prawns over. Leave for another minute
  • Reduce heat to low-medium. Simmer for 5-7 minutes, until most of the broth is absorbed
  • Drizzle olive oil over the top and around the edges
  • Cook for 1 min on high heat.
  • Cover with a lid. Turn off the heat. Rest for 10 mins.
  • Sprinkle chopped parsley over the top and serve

Video

Short Rib Ragu with Pappardelle

Adapted from a recipe from foodnetwork website – although I can’t seem to find it on there anymore

Serves: 6

What you need:
  • 3 Tbsp Oil
  • 1.5 kg Beef short ribs
  • 2 Bay leaves
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 2 sprigs Flat leaf parsley
  • 2 tablespoons vegetable oil
  • 4 Carrots, diced
  • 3 stalks Celery, diced
  • 3 Onions, diced
  • 1 Tbsp Plain flour
  • 3 Tbsp Tomato paste
  • 1 bottle (75cl) Red wine, such as cabernet
  • 1 head Garlic, peeled
  • 600 ml Beef stock
  • 500-600g Dried parpadelle
  • Chopped parsley, for garnish
  • Grated Pecorino Romano or Parmesan, for garnish

Equipment:

  • 5-quart casserole pot
How to put this together:
  1. Season shorb ribs generously with salt & pepper.
  2. Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.

  3. In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
  4. Add flour + tomato paste. Stir to combine.
  5. Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
  6. Add remaining red wine, and simmer for 10 mins.

  7. In the meantime, preheat oven to 170C
  8. Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
  9. Return browned ribs to the pot. Bring to simmer.

  10. Cover and place in the oven. Cook until ribs are tender, about 3 hours.

  11. Remove the cooked ribs.
  12. Remove sprigs of herbs & discard.
  13. Remove meat from the bones, and shred into small pieces.
  14. Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
  15. Taste & season

To serve

  1. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  2. Add pasta to the sauce with some pasta water. Mix well.
  3. Take off heat. Add chopped basil. Stir through.
  4. Serve immediately, sprinkled pecorino romano or parmesan.

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Short Rib Ragu with Pappardelle

Course Main Course
Cuisine Italian
Keyword Beef, European, Italian, Pasta, Short Ribs
Prep Time 10 minutes
Cook Time 4 hours
Servings 6 people

Ingredients

  • 3 Tbsp Oil
  • 1.5 kg Beef short ribs
  • 2 Bay leaves
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 2 sprigs Flat leaf parsley
  • 2 tablespoons vegetable oil
  • 4 Carrots diced
  • 3 stalks Celery diced
  • 3 Onions diced
  • 1 Tbsp Plain flour
  • 3 Tbsp Tomato paste
  • 1 bottle 75cl Red wine, such as cabernet
  • 1 head Garlic peeled
  • 600 ml Beef stock
  • 500-600 g Dried parpadelle
  • Chopped parsley for garnish
  • Grated Pecorino Romano or Parmesan for garnish

Instructions

  • Season shorb ribs generously with salt & pepper.
  • Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.
  • In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
  • Add flour + tomato paste. Stir to combine.
  • Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
  • Add remaining red wine, and simmer for 10 mins.
  • In the meantime, preheat oven to 170C
  • Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
  • Return browned ribs to the pot. Bring to simmer.
  • Cover and place in the oven. Cook until ribs are tender, about 3 hours.
  • Remove the cooked ribs.
  • Remove sprigs of herbs & discard.
  • Remove meat from the bones, and shred into small pieces.
  • Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
  • Taste & season

Serving Instructions

  • Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  • Add pasta to the sauce with some pasta water. Mix well.
  • Take off heat. Add chopped basil. Stir through.
  • Serve immediately, sprinkled pecorino romano or parmesan.

Pasta with Prawns and Pistachio Pesto

Inspired by a dish we had at a restaurant on our recent trip to Puglia

Serves: 2

What you need

  • 200g Dried pasta
  • 6-8 Prawns, peeled & de-veined
  • 90g Pistachio kernels (NOT roasted)
  • 10g Pistachio kernels – finely chopped (for garnish)
  • 50ml Olive oil
  • 2 cloves Garlic
  • 10-12 Cherry tomatoes
  • 200g Canned lobster bisque soup
  • 25ml Vermouth or Brandy
  • A handful of basil, roughly chopped
  • Salt & Pepper

How to put this together

  1. Make the pesto by blending together 90g pistachio kernels + a pinch of slat + olive oil. Leave aside until needed.
  2. Heat 1T oil in a pan on medium-high heat. Add prawns. Fry until half done. Transfer to a plate.
  3. Heat 1T oil in the same pan, add garlic + cherry tomatoes. Fry until fragrant. Take care not to burn the garlic.
  4. Add lobster bisque soup. Bring to boil.
  5. Add pesto. Mix well.
  6. Add Brandy. Reduce to a simmer. Taste & season with salt and pepper
  7. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  8. Add pasta to the sauce with some pasta water. Mix well.
  9. Take off heat. Add chopped basil. Stir through.
  10. Serve immediately, sprinkled with finely chopped pistachio

 

Chickpea and Fennel Salad

Serves: 2 as a side dish

What you need

  • 75g Dried chickpeas, soaked overnight with a pinch of baking soda (or 400g tines cooked chickpeas, rinsed)
  • 1 bulb Fennel, trim off the top, bulb thinly sliced
  • 1 clove Garlic, minced
  • A squeeze lemon juice
  • 2 tsp Red wine vinegar
  • 2 Tbsp Olive oil
  • 4 Cherry tomatoes, halved (or Sicilian marinda tomatoes, or Black Iberico tomatoes, quartered)
  • Small bunch Flat-leaf parsley leaves, roughly chopped
  • Salt & Pepper

How to put this together

  1. If using dried chickpeas, drain & rinse under cold water. Add to a pot with water, bring to boil, then simmer for 1 hour, or under soft & tender. Drain, season with salt & pepper. Set aside.
  2. Mix together garlic + lemon juice + red wine vinegar + olive oil. Taste & season with salt & pepper.
  3. Add chickpeas + fennel + tomatoes + parsley. Toss well. Taste & season.
  4. Serve warm

Nduja Pasta

Recipe adapted from: https://www.theguardian.com/lifeandstyle/2017/jul/25/nigel-slater-linguine-with-nduja-and-tomatoes-recipe

Serves: 2

What you need

  • 200 g Dried pasta
  • 100-140g Nduja (depends on how spicy your nduja is, and what’s your spicy-level preference)
  • 1 Tbsp Oil
  • 6 Cherry tomatoes, halved
  • 2 tsp Capers
  • Pinch of Salt
  • Pinch of Sugar
  • Parmesan cheese, grated (optional)

How to put this together

  1. Heat oil in a pan over low-medium heat. Add Nduja. Fry for a few minutes until fragrant.
  2. Add cherry tomatoes. Mix well. Fry until tomatoes are soft. Squish them with spatula if you want to release the juices.
  3. Keep cooking until you get a jammy consistency.
  4. Add capers. Taste & season with salt & sugar
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  8. Transfer pasta to serving plates. Sprinkle over grated parmesan cheese (optional). Serve immediately.

Sicilian Pasta with Sardine, Fennel, and Pine Nuts

Recipe adapted from http://www.waitrose.com/home/recipes/recipe_directory/s/sicilian_sardine_and_fennel_pasta.html

Serves: 2

What you need:
  • 200 g Dried pasta (spaghetti, fettucine, linguine)
  • 2 Tbsp Oil
  • 120 g Tinned sardine in oil, drained (90g drained weight)
  • 1 bulb Fennel, trim off the top (reserving the fronds), bulb thinly sliced
  • 1 Onion, thinly sliced
  • 1 clove Garlic, minced
  • 1/4 tsp Chilli flakes
  • 2 Tbsp Currants (or raisins, sultanas)
  • 2 Tbsp Pine nuts, pan toasted
  • 2 Tbsp Bread crumbs, pan toasted
  • Juice of half a lemon
How to put this together:
  1. Heat oil in a pan over low-medium heat. Add sliced fennel + onions. Fry slowly until they’re soft and caramelised. Don’t rush this step.
  2. Add garlic + chilli flakes + currants. Fry until fragrant.
  3. Add drained sardine. Mix well. Taste & season with salt
  4. Add pine nuts. Mix well.
  5. Add lemon juice. Mix well. Taste & season.
  6. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  7. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  8. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  9. Transfer pasta to serving plates. Sprinkle over toasted bread crumbs and garnish with picked fennel fronds. Serve immediately.

Spaghetti alla Puttanesca (Vegetarian)

If you’re not big eaters, you can probably go with the usual 80g dried pasta per person, and serve with a side of salad.

Serves: 2

What you need:
  • 200 g Spaghetti
  • 3 Tbsp Olive oil
  • 2 large Garlic cloves, thinly sliced
  • 1-2 Dried chillies, cut into small pieces
  • 200 ml Canned tomatoes, blended until smooth
  • 2 Tbsp Tomato puree
  • 20 Black olives, pitted for easy eating, but we prefer to buy ones with pits and leave them in.
  • 1 Tbsp Capers
  • Salt
  • Sugar
How to put this together:
  1. Heat oil in a pan on low heat, add garlic. Fry gently until fragrant. Make sure it doesn’t brown.
  2. Add dried chillies. Fry gently until fragrant.
  3. Add tomatoes + tomato puree + olives + capers. Simmer gently for 10 mins. The sauce should have a thick jammy consistency.
  4. Season with salt + sugar. Taste. Do NOT make it too salty as the pasta will be cooked in salted water.
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to simmer, add pasta to the sauce with some pasta water. Mix well.
  8. Serve immediately.

Spicy Clam Spaghetti (สปาเก็ตตี้หอยลายผัดเผ็ด)

Spaghetti alle vongole is my hubby’s favourite Italian dish. This gets ordered if it’s on the menu.

Here’s a spicy twist on the dish – and one of the most requested dish for dinner

Serves: 2

What you need:
  • 170g Dried spaghetti
  • 1.5 cups Frozen clam meat
  • 2 cups Frozen clam with shells
  • 3 Tbsp Garlic, thinly sliced
  • 10-15 Dried chillies, cut into small pieces
  • 1/2 tsp Chilli powder (for colour)
  • 1/2 cup Vermouth or white wine
  • 2 Tbsp Olive oil
  • A handful of chopped Parsley or Basil
  • Salt
How to put this together:
  1. In a large pot, add lots of water and a general amount of salt. Check cooking time guideline on the packet. Add spaghetti and keep an eye on it.
  2. In a pan, add olive oil + garlic. Cook on medium heat until fragrant.
  3. Add dried chillies. Cook until fragrant.
  4. Add chilli powder + vermouth. Bring to boil.
  5. Add salt to season.
  6. Add clam meat + clam with shells. Taste & season.
  7. Before the spaghetti gets to the al dente state (it should still be very bite-y in the middle) – use tongs to transfer spaghetti into the clam pan. Add a few splashes of pasta water into the pan if required.
  8. Cook spaghetti in clam juice & wine for a few minutes. Until all the liquid evaporates and pasta is al dente. Add more pasta water if the pasta is not yet cooked to your liking.
  9. Add chopped parsley/basil. Mix well.
  10. Serve immediately.

Beef and Guinness Stew

Serves: 4 people

What you need

  • 500g stewing beef, diced to about 1-inch cubes
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken stock
  • 250 ml Guinness
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 2 carrots, cut into 1-inch chunks
  • 2 potatoes, cut into 1-inch chunks
  • 2 stalks celery, cut into 1-inch chunks

How to put this together

  1. Heat oil over medium heat. Working in batches, brown the beef cubes. Transfer to plate. Make sure you don’t over-crowd the beef pieces in each batch.
  2. Add onions + garlic. Saute for 3-4 mins.
  3. Add chicken stock + Guinness + bay leaf + tomato paste + salt + paprika + sugar. Bring to boil.
  4. Add beef. Cover and simmer for 1 1/2 hours, stirring occasionally. Add a splash if water if you think it’s getting too dry/thick.
  5. Add carrots + potatoes + celery chunks. Stir well. Cover and simmer for 20-30 mins, until the vegetables are done. Taste & season.
  6. Serve with crusty bread
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Beef and Guinness Stew

Course Main Course
Cuisine British
Keyword Beef, British, Guiness, Stew
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients

  • 500 g stewing beef diced to about 1-inch cubes
  • 2 Tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups chicken stock
  • 250 ml Guinness
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 2 carrots cut into 1-inch chunks
  • 2 potatoes cut into 1-inch chunks
  • 2 stalks celery cut into 1-inch chunks

Instructions

  • Heat oil over medium heat. Working in batches, brown the beef cubes. Transfer to plate. Make sure you don’t over-crowd the beef pieces in each batch.
  • Add onions + garlic. Saute for 3-4 mins.
  • Add chicken stock + Guinness + bay leaf + tomato paste + salt + paprika + sugar. Bring to boil.
  • Add beef. Cover and simmer for 1 1/2 hours, stirring occasionally. Add a splash if water if you think it’s getting too dry/thick.
  • Add carrots + potatoes + celery chunks. Stir well. Cover and simmer for 20-30 mins, until the vegetables are done. Taste & season.
  • Serve with crusty bread

Spicy Squid Ink Spaghetti

I’m currently going through a pasta phase. All I dream about is pasta.

The challenge is my better half does not like butter or cheese, so we end up having a lot of seafood pasta instead.

I’ve always wanted to try squid ink pasta, but for some reasons never quite got around to picking one up. We were out on a walk on Sunday when we came across a cute Italian shop near home. The shopkeeper didn’t have a lot of customers at the time and he looked a bit sad, so my hubby decided we should buy something from him (bless him). Anyhoo, we ended up paying £4 for a 500g packet of pasta – which is quite expensive compared to our usual cheap pasta from Tesco!

We cooked it today, and boy, is this pasta delicious! Now, I’ve been known to convince myself in the past when I over-spend money on something that may not necessarily be worth THAT much. But this time it really is worth it, the pasta really cooks well, and the sauce seems to coat the pasta perfectly.

 

Here’s what we did with it:

Serves: 2

What you need:

  • 200 g squid ink pasta
  • 200 g squid tubes (small), cut into small pieces
  • 1 Tbsp olive oil
  • 1 red chilli, finely chopped
  • 1 tsp chilli flakes
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (400 g) whole peeled tomatoes, chopped up
  • 5 Tbsp vermouth
  • Salt
How to put this together:
  1. Cook pasta in plenty of water & salt according to packet instructions
  2. Five minutes before pasta is ready, heat oil, add garlic + shallot + red chilli + chilli flakes. Fry until fragrant.
  3. Add tomatoes. Stir well.
  4. Add vermouth, reduce heat and simmer for a few minutes. Season with salt.
  5. One minute before pasta is ready, add squid.
  6. Add pasta to the pan, adding some of the pasta water to the mixture. Mix well.
  7. Serve

Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I personally find them slightly too sweet & syrupy, and have adjusted the recipe accordingly.

Recipe based on:
http://www.mygreekdish.com/recipe/ravani-greek-cake-with-syrup-and-almonds/
http://cookmegreek.blogspot.co.uk/2012/05/coconut-ravani-coconut-semolina-cake.html

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Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I have adjusted the recipe to reduce the sweetness to my preference.
Course Dessert
Cuisine Vegetarian
Keyword Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 24 pieces

Ingredients

What you need:

  • 23cm x 33cm pan
  • 150 g butter at room tempurature
  • 250 g caster sugar
  • 4 eggs separated
  • 200 g lukewarm milk
  • 250 g self-raising cake flour or 245 g plain flour + 3 tsp baking powder
  • 1/2 tsp baking soda
  • 200 g desiccated coconut
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • zest of 2 oranges

For the syrup:

  • 1 cup sugar
  • 1 cup orange juice

Instructions

  • Preheat oven to 170 C
  • Line baking pan with baking paper
  • Beat egg whites until shiny with stiff peak
  • Cream butter + sugar + salt until light & fluffy. Gradually add egg yolks, one at a time, beating continuously
  • Add milk + vanilla. Beat until well mixed.
  • Add baking soda + dessicated coconut + flour + orange zest. Mix with spatula.
  • Add in half egg whites. Fold gently until all incorporated.
  • Add remaining half egg whites. Fold gently.
  • Pour batter in the pan. Bake for 50-60 mins or until clean skewer inserted come out clean. Leave the cake to cool completely.
  • When the cake is fully cool, cut them into squares
  • Heat orange juice + sugar on medium heat and bring to boil. Boil for 10-15 mins until the syrup slightly thickens.
  • Slowly ladle the HOT syrup over the COOL cake. Allow each ladle to absorb fully before adding more syrup.

Pasta alla Vongole

This is our household favourite pasta dish (along with the puttanesca).

So easy to make. The hardest thing is to source the clams!

Serves 3-4

What you need:

  • 1 kg Clams (we use frozen clams which were already cooked)
  • 350-400g Dried pasta (we use either spaghetti or linguine)
  • 2 Tbsp Olive oil
  • 4 cloves Garlic, pounded
  • 1-2 tsp Chilli flakes (depending on your heat preference)
  • 200 ml White wine (we use Chardonnay, or whatever is on sale in the supermarket)
  • 2 Tbsp Flat leaf parsley, finely chopped
  • Salt

How to put this together:

  1. Bring a large pot of water to boil, add a handful of salt. Boil pasta to al dente according to instructions
  2. 5 mins before your pasta is ready, heat oil in a pan and add garlic + chilli flakes, fry until fragrant.
  3. Add clams + white wine. Mix well and cook for about 5 mins. Put the lid on if it splatters too much.
  4. Season with salt.
  5. When the pasta is done, use cooking tongs to scoop out the pasta into the clam pan. Mix well. If the pasta is becoming too dry, add some of pasta water to the mixture.
  6. Add chopped parsley. Mix well. Serve.

 YUM