Curry seafood pasta

Creamy curried calamari pasta with roasted garlic and parsley
 


 
 

Ingredients

 
  • 100
    ml
    coconut cream
  • 100
    ml
    cream
  • 200
    g
    tagliatelle pasta
  • 2
    tbsp
    curry powder
  • 1 house garlic
  • Olive oil
  • 50
    g
    butter
  • Parmesan cheese
  • 500
    g
    calamari steak cut into strips
  • Salt and pepper
  • 50
    g
    chopped parsley
  • 5 cocktail tomatoes halved
 
 

Method

 
Place the garlic house in the oven at 200C until brown and soft. Let cool down Squeeze the roasted garlic from the cloves.
Sauce: In a heavy sauce pan fry the curry powder in the butter until it becomes a paste. Whisk the cream and coconut milk in and simmer until thick.
Pasta: Blanch the pasta in a pot of rapid boiling water with 2Tbls of olive oil until al dente. Once blanched strain and cover with olive oil.
In a hot wok fry 2 Tbls roasted garlic. Add the calamari and cook for 1 min, add the sauce and simmer until hot. Toss the pasta in the sauce. Just before serving add the tomatoes and parsley. Serve with parmesan shavings as garnish.
 

Read more on: fish/seafood
 

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