MAIN: SEAFOOD PASTA SAUCE
Third week of Lent and we are still sticking to our meatless Friday tradition. A struggle for this meat-loving family.
Am really craving for fried fish with tomato/ preserved egg ensalada on the side. Unfortunately, am too scared of frying things and it takes days for the fishy smell to dissipate in the house. Still too cold to leave the windows open for long periods.
Did a desperate call for meatless dish suggestions near Lent last year and one of my foodie friends, +Bujit Guttierrez-Tesoro, shared this recipe which immediately became a family favourite. So good that we have it even if it's not the Lenten season.
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| The well-travelled Tesoro family who appreciate & prepare really good food. |
We worked & partied with Bujit & Jake in Shanghai when we were still childless couples. The dishes Bujit brought during pot-luck get-togethers were always consumed immediately. I was just starting then to develop my culinary skills.
INGREDIENTS/PROCESS:
(enough for 1 1/2 boxes of pasta noodles)
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| You don't need much to prepare this rich pasta sauce. |
- saute 1 thinly sliced shallot until softened; add a tablespoon (or more) minced garlic
- plonk in well-drained 3 cans of tuna flakes; flavour with half a teaspoon or so of chilli garlic paste and 2-3 tablespoons of fish sauce
- cook tuna flakes for about 3 minutes then add a cup of sliced mushrooms and drained can of clams plus half a cup of water; let it cook covered for a few more minutes
- pour a quart of heavy cream; stir in roughly chopped mangoes; cook just enough to warm up the cream. Taste to determine if you need to add salt and some chilli flakes. Done!
- before serving, mix in juice of half a lime to the sauce to deepen the flavour. Sprinkle chopped coriander. This sauce doesn't really need any cheese.
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| Served with oven-melted gruyere cheese and garlic bread on the side. |
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