Last night pasta party was memorable as all my friends really enjoyed their pastas. Prepared selections of pasta, which include shell pasta in arrabiata sauce, spaghetti bolognese, fettuccine with creamy sweet and sour ratatouille and fussile garden pasta salad were all turned to nothing as not even a single cherry tomato was left behind. It is such an enjoyment when people really like the dishes that you had prepared and appreciate your effort in preparing them.
 |
| Seafood aglio e olio |
After last night, the only thing that was left behind is blanched spaghetti and it will be such a waste if I throw it away as there was no sauce( the sauce also run out because some of my friends up to fifth round....). Too lazy to prepare another time consuming sauce for just a cupful of blanched spaghetti, the most reasonable thinking would be aglio e olio. So from there, another journey in my kitchen began.
 |
| Generous amount of seafood won't kill..... |
With perception of aglio e olio was too simple, a high and low search for additional ingredients begin and the result..... why not spaghetti with seafood aglio e olio. It is easy to prepare and take less than 20 minutes given that I already had blanched spaghetti in hand. The process...heat the pan, put in olive oil, throw in chopped garlic...let it fry a bit and throw spaghetti and seafood... voila.. its done....chop-chop...time to enjoy my lunch...
