Tuna & Rocket Pasta

the ingredients...

• 1 can (200g) tuna (preferably in brine)
• 200 ml whipping cream
• 3 cloves garlic, minced
• 1/2 large onion (yellow or red works), roughly chopped
• handful of sweet basil
• 50g rocket leaves
• 2 tbsp butter
• 100 ml melted butter or olive oil
• 6-8 pitted black olives, sliced
• 4 servings spaghetti or fettucini
• salt, white pepper and freshly cracked black pepper.

the method...

1. Start cooking the spaghetti/fettucini as per packet instructions.
2. Get a skillet heated and melt the 2 tbsp butter. Fry the garlic and onion on medium heat until fragrant. Don't let it brown.
3. Add the whipping cream and bring it to boil. Remove from heat.
4. Place the tuna and basil leaves in a blender or food processor. Pour in the contents of the skillet and process until smooth. With the motor still running, drizzle in the melted butter/olive oil. Season with salt and white pepper.
5. Drain the spaghetti, reserving abt 1/2 cup liquid. Pour in the processed sauce and half the rocket leaves. Mix well.
6. Divvy up the pasta and sauce onto four serving dishes. Garnish with the other half of the rocket leaves and some freshly cracked black pepper. Serve with a slice of garlic bread to soak up the yummy sauce.
7. Bon appetit!

photo courtesy of tsewei...

ham & mushroom carbonara pasta

my good friend kenneth requested to have another taste of my carbonara pasta before i fly off to the states so we were at bangkung park last night with jojo, sheila and josh, and this is what i served them...

heat 2 tbsp olive oil with 1 tbsp butter in a large skillet and leave it on medium heat. saute 1 roughly chopped large onion for 2 minutes. add 5 cloves of minced garlic and continue to saute for another minute or so until fragrant. add in 8 shitake mushrooms (thinly sliced), season with a pinch of salt and generous dashes of black pepper, and saute for 2 minutes. stir in 5 slices of ham (cut in cubes or strips) and fry for another minute. then pour in 750ml (or 3 cups) of whipping cream, season with salt to taste and slowly bring it to boil. let it simmer for 5 minutes. Remove from heat, stir in 1 tbsp of finely chopped basil. gently drizzle in 2 egg yolks (lightly beaten and mixed with 1 tsp water), stirring throughout the process. served warm over pasta (250 g) cooked as per packet instructions. serves 5 pax.

* even though i actually used angel hair pasta on this recipe, i recommend using fettucine (flat & thin), fusili (2 or 3 edged spiral) or penne (medium length tubes cut diagonally at both ends) pasta for better sauce retention and maximum flavor. these types of pasta are common enough to find at most supermarkets.

* how not to burn your butter when pan frying: 2 parts vegetable oil, 1 part butter. the butter is for flavoring only so you dont actually need too much of it.

* if you're using dried shitake mushrooms, soak them in warm water at least 4 hours ahead of cooking.

* i used EMBORG brand's UHT whipping cream for this recipe. if you are using ANCHOR brand's whipping cream, you can cut down the simmering time to just 2 minutes as anchor's cream is thicker in consistency.

* you can forgo the basil leaves if you cant get your hands on any. it's a pretty common herb, available in most major supermarkets (although giant is not exactly prompt in restocking their supplies) and at wet markets.

* try to avoid reheating the sauce after adding the egg. you dont want to compromise the smooth texture of the sauce and turn it lumpy.

tsemeiroquai, over and out...