Skip to main content

RECIPE: TKG's Seafood Pasta with Salted Egg Tomato Sauce

We had this for our media noche. It's very easy to prepare and a great alternative to the usual bolognese and carbonara pasta sauce.


Ingredients:

Shrimps, 6-8 pcs depending on size
Scallops, 200 grams
Clara Ole's Filipino Style Pasta Sauce
3 Salted eggs
1 Clove garlic, minced
1 Onion, minced
Fresh basil leaves
Ground black pepper
Salt if needed only
Oil
Penne, 300 grams (spaghetti or other pasta may also be used)

*** serves 3 pax


Preparation:

Pour a bit of oil in a heated pan and add garlic and onions, stir for about 3 minutes. Mashed the salted egg in the garlic and onions and season with pepper. Add about 3/4 of Clara Ole's Filipino Style Pasta Sauce and add the scallops while it is simmering. Cover pan until the scallops are almost done then add the shrimps and some shredded basil leaves. Toss in cooked penne (al dente) and mix it well with the sauce. Remove from pan and transfer in a serving dish. Garnish with basil leaves and serve. Bon appetit!


*** I used Filipino Style Pasta Sauce because its a bit sweet, and because I want my 2014 to be sweet. :)


the kitchen goddess
tkg eats

Comments

  1. We love Clara Ole too but have never tried putting salted eggs in our pasta. This is something unique and probably adventurous.

    ReplyDelete
    Replies
    1. Not really unique, inspiration came from prawns with salted egg sauce that we've eaten in a Chinese Resto :) -TheKitchenGoddess

      Delete
  2. Anonymous11:30 AM

    This comment has been removed by a blog administrator.

    ReplyDelete
  3. Anonymous1:09 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  4. Anonymous2:13 AM

    This comment has been removed by a blog administrator.

    ReplyDelete
  5. Anonymous8:54 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  6. Nice! I use a lot of Clara Ole pasta sauces, too. The seafood and salted egg combo sounds delish; I gotta try it some time! :)

    ReplyDelete
    Replies
    1. Yeah, its good. But its cholesterol-overload according to my husband :) -edel

      Delete

Post a Comment

Popular posts from this blog

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

Chowking is Now Offering Milksha, Taiwan's Best Milk Tea

Taiwan's best milk tea is now available at select Chowking branches in Metro Manila. Milksha was voted as the No. 1 Milk Tea brand by university students in Taiwan and recognized as "The Best Reviewed" milk tea brand by Daily View, a known online media platform in Taiwan. 

Bolzico Beef To Go via GrabFood

Since last year, when the Covid-19 pandemic took over the world and made everything stop, most people (me included) resorted to food delivery as it is safer than going to the restaurant, grocery, or market to buy food. One such favorite delivery app is GrabFood.