Seafood carbonara | breaking the rules

I’ve heard that pairing seafood with dairy is a No-No in Italian cuisine, I don’t know the origin, but for me cooking is like socialising, we have to be open with combining ingredients and openness is always the key to greater things in life. And with food everything is possible.

 

Here is my seafood carbonara breaking the rules.

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We need 500g linguine pasta

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Boil pasta in a large pot. Once it’s perfectly cooked, drain and rinse with cold water. set aside.

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Seafood selection from your nearest super market or visit your local fish monger.

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One small pot of double cream, about 200ml.img_7655-1

One tub of Mascarpone for a creamier sauce.

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Some basil leaves for garnishing.

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1 Onion and lots of garlic, minced.

 

Birds eye chilli, finely chopped.

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And 2-3 tablespoon olive oil.

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Heat olive oil in the same pot we used to boil the pasta. Sweat the onion until translucent.

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Add in the garlic and chilli. Beautiful combination of red and white don’t you think?

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Add in the seafood selection… What a tough life for them.

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Throw in one fish cubes to taste.

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And very quickly pour in the cream and mascarpone. We have to be careful not to overcooked our seafood. Simmer for 3-5 minutes.

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Time to add the pasta, carefully mix everything until the pasta is well coated with sauce. Remove immediately off the heat, divide between plates, top up with some chilli flakes (optional).

Finish off with grated parmesan cheese and basil.

img_7651Here’s how it turned out, absolutely edible. ENJOY!

 

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