Hokkai at Home: Seafood Pasta
Products used in this recipe
Introduction
Hokkai at Home with our founder Marinus (47) from Driehuis: "Ever since we started Hokkai at Home, I also wanted to share a recipe myself. But like anybody else, I had to wait for my turn. Our marketing department is busy processing all the recipes that our home cooks send, which put me on hold for a while. Of course, I did not agree with that and so I kept trying until I was allowed to share my recipe today. I love to cook and use our products in all kinds of dishes. I think the art of omission is the most important quality of any chef. If you can cook purely from the ingredients without too many additives, then you are a true master. It’s something I would really like to become better at. In any case, it’s where the Japanese and Italian cuisine are alike: cooking whilst leaving the product in its value. This way you can also make an Italian dish with our fish. I hope you enjoy my Seafood Pasta recipe as much as I did!"Preparation
- Thaw the Ebi and Hotate in the packaging for half an hour in cold water.
- Remove the heads from the shrimp and bring the heads to a boil in 400 ml of water. Once the water boils, add a good pinch of salt place over low fire.
- Peel the shrimps, you don't have to remove the intestines because they don't have them (at least, with these shrimps they are hardly visible).
- Cut the scallops in half.
- Coat the Ebi and Hotate on both sides with salt and pepper.
- Put them in a bowl with the juice and the grated zest of half a lemon, 3 cloves of crushed garlic, a generous dash of olive oil and chopped parsley.
- Bring plenty of water to boil for the pasta. When the water boils, first cook the tomatoes for 2 minutes, until you can remove the skin. Let the tomatoes cool in cold water before peeling them.
- Cook the spaghetti according to the package with 2 tablespoons of salt in the water. This really benefits the taste.
- Meanwhile cut the peeled tomatoes into cubes.
- Put a frying pan with olive oil on the stove and fry a clove of garlic with the anchovies and some chili peppers if desired. Break the anchovies into little pieces.
- Then add the marinated Ebi and Hotate with a good splash of white wine. Bake for about 1 minute. When the shrimps turn orange, scoop everything back into the bowl.
- Now fry the spring onions and tomato cubes on low heat in the same pan for 2-3 minutes.
- Drain the pasta and store the cooking water.
- Add olive oil to the pasta to prevent it from sticking. Then add the pasta to the vegetable mixture in the pan and stir well.
- Meanwhile, drain the shrimp heads over another bowl. Do not spill a drop; this is your valuable soup stock.
- Add the seafood to the frying pan and at last also the soup stock.
- If the pasta has absorbed too much moisture or if your tomatoes are too dry, add some cooking water from the pasta.
- Optional, but recommended: warm the plates in the cooking water of the pasta. They become warm and salty.
- Divide the pasta among the plates and make sure the shrimps are on top.
- Delicious with a California Chardonnay, if you didn’t finish it during cooking.
