Tag Archives: pasta

How to Make Clams Pasta with Thai Chilli Jam พาสต้าหอยลายน้ำพริกเผา

Serves: 2

– 160g Dried pasta

– 1 Tbsp Salt

– 23-30 Frozen Cooked Clams with Shells

– 50g Frozen Cooked Clams Meat

– 2 Tbsp Oil

– 1 Tbsp Garlic, minced

– 3 Large Dried Chillies, flaked

– 3 Tbsp Thai Chilli Jam (Nam Prik Pao)

– 1 Tbsp Soy Sauce

– 1 Tbsp Oyster Sauce

– 1 tsp Sugar

– A handful Basil Leaves

https://www.instagram.com/captain.coriander/

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

 

Edera, Holland Park

I love truffle.

I don’t eat them as often as I’d like to, thanks to their hefty price tag.

When we are at a restaurant with truffle on the menu, this is how the conversation goes…

Hubby: Oh they have truffle on the menu

Me: Yeah, I saw

Hubby: Do you want it?

Me: Hmm nah, it’s too expensive

Hubby: Do you want it?

Me: Nope, I don’t want it today

Hubby: Are you sure?

Me: Yes, I’m sure

Hubby: If you want it, just get it

Me: NO!! It’s too expensive

Hubby: Just order it

Me: ok

Back to Edera!

The restaurant is in the beautiful leafy Holland Park

A mound of truffles welcomes you as you enter the restaurant

To start….

Hubby ordered Minestrone soup. It arrived looking bland, and sadly it was quite bland.

Mine was a ball of buffalo mozzarella with grilled aubergines and courgettes

While the mozzarella was soft, creamy, and delicious…. the grilled aubergines and courgettes were quite under done.

For main course, char grilled fillet steak – cooked beautifully medium, exactly how we ordered it. The roast potatoes with rosemary were stunning.

And here it is!

The tagliolini arrives looking almost naked, slathered in rich butter sauce

And here she is, adorned in aromatic truffle shavings

Don’t you love the sound of truffle being freshly shaved in front of you?

And that aroma

*swoon*

Menu, location, etc: http://edera.co.uk/

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.

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

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