Tuesday, February 8, 2011

Koh Pangan seafood pasta


We spent this new year vacation on Koh Pangan in Thailand and since we came back I couldn't help thinking about seafood pasta we had in Angels bay restaurant. Surprisingly, it is an excellent pizzeria ran by the French.


Twice we came there and twice this pasta with cream and seafood (mussels, squid, shrimps etc.) was on our table among the pizzas. The pasta was huge, so the owner (Yulia) could never finish it. We kept waiting quietly and as soon as she gives up. Both times the bowl got cleaned up by the end of the dinner.

Unable to deal with my craving for it, I decided to try and replicate it at home. The taste came out really close to the one in Angels bay. So I'm happy to share the recipe.

Seafood pasta in cream sauce

serves 4

250 gr fettuccine (I prefer fettuccine and linguini however in Angels bay they use spaghetti)
250 gr peeled shrimps or mixed seafood (you can use scallops, squid or mussels)
1 tbs of butter
extra virgin olive oil
3 cloves of garlic, peeled and cut in half lengthwise
1 fresh red chili, deseeded and finely chopped (this I add from myself because I like to have some heat)
grated zest of 1 lemon
1/2 glass of dry white wine
300 gr heavy cream
coarse salt 
freshly ground black pepper
100 gr grated parmigiano
handful of fresh basil or parsley leaves


In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.

Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.


Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer's instructions to 'al dente', drain.

Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.



Related posts and pages:

Pasta
Italian food

4 comments:

  1. parmigiano (sir) s seafood (i voobsche luboi riboi) nelzia (ya em, no vse italianci vidja eto rvut na sebe volosi:))

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  2. It looks like a hot topic))). Just looked it up on google and found that someone even investigated why the Italians consider parmesan over seafood pasta a mauvais ton:
    http://tmagazine.blogs.nytimes.com/2008/03/27/the-back-story-senza-formaggio/

    Our French chef in Angels bay didn't though. And we enjoyed the dish a lot. Also looks like other celebrity chefs do use parmesan in seafood pasta (http://www.bbc.co.uk/food/recipes/freshseafoodpasta_85131) but that's probably for they are not Italians)))

    Great thanks for bringing this up though! I didn't even know it's such a discussion firing topic!

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  3. ya toje lublu s parmigiano vse podrjad, no tut v Italii ludi pravda na eto stranno smotrjat:)) No tut voobsche mnogo bzikov naschet edi u vseh:))

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  4. Looks like there is a rationale behind this: parmigiano can be too strong for most of the seafood, so it can "kill" the fine seafood flavor.

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