Curry seafood pasta

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Creamy curried calamari pasta with roasted garlic and parsley

By Nico Hoogers October 08 2009
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Ingredients (12)

100 ml coconut cream
50 g fresh parsley — chopped
salt and freshly ground black pepper
500 g calamari — steak, in strips
parmesan cheese
50 g butter
fresh chillies — 573
garlic
2 tbsp curry powder
200 g pasta — tagliatelle
100 ml cream
cocktail tomatoes — halved
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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.



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