I got this recipe from the newspaper. The original ingredient calls for soft-shell crabs but I substituted it mixed seafood instead. The secret ingredient? Lots and lots of garlic! It’s quite simple to make but it’s so flavorful.. that’s why they call it “the Minimalist Recipe”. The husband loved it so much… he said he won’t order pasta in restaurants anymore. *LOL*
Ingredients:
1/4 cup extra virgin olive oil, or a little more
1 whole garlic, minced finely
1/2 tsp red chili flakes or to taste
seafood of choice (I used frozen shrimp and squid… mahal kasi ang fresh kaya frozen nalang)
salt and freshly ground black pepper
500g long pasta (I used whole wheat spaghettini)
1/2 cup chopped fresh parsley leaves (I used dried)
1/2 cup chopped dried basil
1. In a skillet, warm oil, garlic and chili flakes over low heat. Do not let garlic brown. Keep heat low to medium low. Liquid in pan should barely bubble. Cover and let cook for around 15 minutes.
2. Meanwhile, in a large pot, bring water to a boil and salt it. Put pasta in pot and let it boil. Drain pasta when it’s barely tender (al-dente), a little short of how you’d want to eat it, reserving some cooking water.
3. When the garlic is ready, add in the seafood and let it cook over medium-high heat for 3-5 minutes.
4. Add pasta to the skillet and toss together. Add more oil if necessary.
5. Add salt, black pepper, basil and parsley. Adjust to taste.
6. When pasta is cooked perfectly, serve.
source: Toronto Star – June 7, 2008.
[...] Beef Steak Salpicao I got this recipe from my sister-in-law. You can use tenderloin tips instead of steak. Again, the secret ingredient here is the garlic. Use the same slow cooking technique mentioned in Seafood Pasta in Olive Oil recipe. [...]
By: Beef Steak Salpicao « Cooking ni Wanda on July 4, 2008
at 12:16 pm
hello wanda! thanks for posting this! =) i tried it out twice – and wood loved it! yahoo! =D in fact, ito na naman ang luto ko tonight. hehe. i shall try your other recipes! take care! =)
By: fritzie on August 28, 2008
at 3:13 am