Abalone XO Sauce Linguine
themeatmensg
January 19, 2017
In the hustle and bustle of Chinese New Year, a quick and simple but extravagant dish is a must. San Remo’s Linguine with Abalone and XO sauce is the perfect meal. It never fails to impress your love ones and guests. 6 ingredients to make a meal to wow everyone. San Remo’s pasta is perfect to withstand and compliment the strong yet umami taste of the XO sauce, the abalone brings the dish together. Finishing off with spring onions and Sakura Ebi.
#themeatmensg #simple #delicious
No Reviews
Ingredients
Adjust Servings
| 200g San Remo Linguine |
1 can Abalone (optional immerse can in water and boil for 2 hours to tenderise the abalone):
| 50g XO sauce | |
| 4cloves garlic (minced) | |
| 5tbsp oil | |
| black pepper to taste (optional) | |
| Spring onions and Sakura Ebi for garnishing |
Directions
1.
Bring a pot of water to boil pasta in, add enough salt to make the water 1 tbsp each salt and oil
Mark as complete
2.
Cook pasta for 10 minutes as directed by San Remo
Mark as complete
3.
While pasta is cooking, slice the abalone
Mark as complete
4.
Heat up oil on low heat in a pan
Mark as complete
5.
Fry 4 tbsp minced garlic till fragrant
Mark as complete
6.
Add in 50g of XO sauce. Stir to combined
Mark as complete
7.
At this point, the pasta will be cooked. Drain pasta
Mark as complete
8.
Immediately, put it on the sauce and mix well to combine. Add black pepper to taste
Mark as complete
9.
Dish up on a platter, Garnish with chopped spring onions and Sakura Ebi
Mark as complete
Leave a Reply