Taiwanese-style Seafood Pasta

Ingredients

In this Taiwanese adaptation of Coquillade de la baie de Somme, we incorporate Taiwanese spices and flavors to create a unique fusion dish. The original French dish is typically made with white wine and cream, while our Taiwanese-style Seafood Pasta features a sauce infused with garlic, ginger, and chili, giving it a spicy and aromatic twist. Additionally, we use local Taiwanese seafood, such as shrimp, squid, and mussels, to highlight the island's abundant marine resources. We alse have the original recipe for Coquillade de la baie de Somme, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and sliced chilies. Sauté until fragrant.
3. 3.
   Add the shrimp, squid, and mussels to the pan. Cook until the seafood is cooked through and the mussels have opened.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and cornstarch mixture. Pour the sauce over the seafood and stir well to coat.
5. 5.
   Add the cooked spaghetti to the pan and toss until the pasta is well coated with the sauce.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
• Squid — To ensure tender squid, either cook it quickly over high heat or simmer it gently for a longer period of time.
• Mussels — Discard any mussels that do not open after cooking, as they may be unsafe to eat.

Tips & Tricks

• For an extra kick of spice, add more sliced chilies or a dash of chili oil.
• Customize the seafood selection based on your preferences and availability.
• Serve with a side of pickled vegetables for a refreshing contrast to the spicy flavors.
• If you prefer a thicker sauce, increase the amount of cornstarch mixture.
• Garnish with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Serve the Taiwanese-style Seafood Pasta hot, garnished with fresh cilantro. Accompany it with a side of pickled vegetables and a wedge of lime for a burst of freshness. Enjoy it as a main course for lunch or dinner.

Presentation advice

To enhance the presentation, arrange the cooked seafood on top of the pasta, creating an enticing display of vibrant colors. Sprinkle some chopped cilantro and sliced chilies on top for an added pop of color.