prawns, blue grenadier and calamari pan fried with garlic, oil and parsley and tossed through spaghetti no. 4
this is my favourite ever friday night meal. the bottle of wine is cooling in the fridge. i have prepared the seafood, and it resting in oil, garlic and parsley. ready to be tossed around a large frying pan.
the huge pot of water is on to boil. this is for the spaghetti, number 4 size. i abhor round spaghetti that is too thick. and don't even talk to me about the spaghetti with holes in the middle. just wrong.
i kept a portion of calamari aside and that is sitting in some oil, garlic and parsley but with the tiniest amount of fresh, red-hot chilli, diced finely. this i think will be like a cook's treat, eaten while the rest is being put together. i am happy to share it with anyone who comes into the kitchen but i don't think the kids will want any.
do you like that phrase "cook's treat"? it's something nigella said in one of her shows, as if the mere mention of it, like a verbal reservation, justified the indulgence of stuffing your face with some tasty morsel in the kitchen, either while cooking or immediately after, as you are plating up.
i like the idea and have made it my own.
do you have parmesan or other hard dry italian-type cheese on your seafood pasta? it's not the done thing i know, but i do. i like the pana granado myself. i have one of those amelie cheese graters which are just fantastic.
and i usually put too much oil in my seafood pastas just because i'm greedy.
oh goody, piano is here...
the huge pot of water is on to boil. this is for the spaghetti, number 4 size. i abhor round spaghetti that is too thick. and don't even talk to me about the spaghetti with holes in the middle. just wrong.
i kept a portion of calamari aside and that is sitting in some oil, garlic and parsley but with the tiniest amount of fresh, red-hot chilli, diced finely. this i think will be like a cook's treat, eaten while the rest is being put together. i am happy to share it with anyone who comes into the kitchen but i don't think the kids will want any.
do you like that phrase "cook's treat"? it's something nigella said in one of her shows, as if the mere mention of it, like a verbal reservation, justified the indulgence of stuffing your face with some tasty morsel in the kitchen, either while cooking or immediately after, as you are plating up.
i like the idea and have made it my own.
do you have parmesan or other hard dry italian-type cheese on your seafood pasta? it's not the done thing i know, but i do. i like the pana granado myself. i have one of those amelie cheese graters which are just fantastic.
and i usually put too much oil in my seafood pastas just because i'm greedy.
oh goody, piano is here...
posted by Melba at 5:49 pm
1 Comments:
Damn! I found one of those graters and thought it was a mully/mouly?, you know those things for grinding vegies/that stuff you found in your garden? Now I know what it is! God I'm a dag. (But my Chef housemate didn't know either...that's a worry).
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