First of all, I don’t recommend anyone to eat this at midnight as we did. But man it was delicious, and simple to make!
It was about 100g squid ink pasta,
70g raw prawns,
around 8-10 scallops (I got greedy:) )
2-5 cloves of crushed garlic
1/2 cup of finely chopped chives,
The sauce was 1 cup of white wine,
1/2 cup of single cream,
reasonable amount of salt, season to suit your taste.
Start off by cooking your pasta, just like how you cook any normal pasta. Cook them in boiling water with some salt and olive oil, for 7-10 minutes depending on how hard/soft you like your pasta to be.
The seafood sauce is dead easy to make, but feels sophisticated once done! It won’t take more than 5 minutes. So when your pasta’s cooking, take the first 1-2 minutes to bring on your finest knife skill and chop the chives into millimetres.
When you’re done, warm some olive oil in a pan on medium-low heat, and start frying garlic. As the garlic turns golden and you can smell the aroma, place the scallops in the pan, and turn up the heat to medium-high. It is because I’d like my scallops to be a bit gold and crispy on the outside, and Scrumptious not really cooked inside at this moment. Flip each one of them after about half a minute, check if they look the way you want them to be. After 20 seconds, pour in the prawns, and turn up the heat again.
Grab a bottle of white that you didn’t finish the night(week) before, take a sip, make sure that it hasn’t gone bad. Pour it into the pan, let the alcohol evaporate for a minute, then add cream.
Watch the sauce reduce to the thickness you like, turn off the heat and season with salt to taste. Your pasta should be done at just about the same time. Mix them straight in with the sauce, stir well, twist and pile to make a nice shape(or not if you really don’t care). And lastly, sprinkle on the chives, let the remaining heat in the pan bring out the aroma, and DONE!
Everything in the sauce cooks within 5 minute. So pay great level of attention on timing and heat is the key.