Asian Spice Seafood Linguine

Name: Asian Spice Seafood Linguine
Yield: 1
Ingredients: 500.0g Linguine; 200.0ml Olive Oil; 5000.0ml Water; 10.0g Knorr Chicken Seasoning Powder 1kg; 30.0pc Shrimp; 30.0pc Japanese clams; 2.0pc Canada Scallops (10/20); 200.0g Japanese Squid; 200.0g Cherry Tomatoes; 50.0g Black Olives; 30.0g Capers; 10.0g Basil, shredded; 200.0ml White Wine; 500.0ml Coconut Milk; 100.0g Knorr South East Asian Spice Paste 600g; 10.0g Basil Sprig

Can’t decide between Asian or Italian? Why not both with this elegant medley of shellfish and pasta with a unique Asian touch?

...

Linguine

Linguine 500.0 g
Olive Oil 200.0 ml
Water 5000.0 ml
Knorr Chicken Seasoning Powder 1kg 10.0 g

Condiments

Shrimp 30.0 pc
Japanese clams 30.0 pc
Canada Scallops (10/20) 2.0 pc
Japanese Squid 200.0 g
Cherry Tomatoes 200.0 g
Black Olives 50.0 g
Capers 30.0 g
Basil, shredded 10.0 g
White Wine 200.0 ml
Coconut Milk 500.0 ml
Knorr South East Asian Spice Paste 600g 100.0 g

Before Serving

Basil Sprig 10.0 g

Asian

Fish/Seafood

Pasta

Main course

Can’t decide between Asian or Italian? Why not both with this elegant medley of shellfish and pasta with a unique Asian touch?

...

Preparation

Linguine
- Heat up water in stock pot, season with Chicken Seasoning Powder and olive oil.
- Blanch linguine for 5mins, drain and cool off in chiller.
- Drizzle some olive oil to prevent pasta from sticking together.
Condiments
- Prep all ingredients accordingly.
Before Serving
- Heat up saucepan, stir fry all seafood in hot pan.
- Deglaze pan with white wine, add in South East Asian Spice Paste and coconut milk.
- Mix well and add in linguine and toss well for 2mins.
- Fold in cherry tomatoes, taggiaca olives, capers and basil.
- Plate it in pasta plate and garnish with Basil Sprig.