Variations on a theme of pasta: Thai style

One of my favourite pasta dishes is a Thai flavoured version of spaghetti marinara.  I  have a fabulous fishmonger who always has beautiful fresh seafood in his marina mix – no extenders, just really good fresh produce, a mixture of scallops, prawns, octopus, calamari, salmon and white fish.  Its always so fresh you could eat it raw (but dressed).

I finely chop lemongrass, ginger, garlic and chilli and saute in a pan.  Once its fragrant I add some passata or (my recent fab find) tin of baby roma tomatoes, fish sauce, a touch of sugar and lime juice.  Then I throw in the seafood and cook for about 5 mins.  Then finish it off with finely chopped lime leaves and serve with chopped coriander and an extra dash of fish sauce and lime juice.

I cook the pasta at the same time as the marinara sauce so that they’re ready within minutes of each other. Cooking time (all up)? 15 minutes. Jamie Oliver’s not the only one able to make great meals in less than half an hour.
This is a truly delicious fragrant and light way to have a marinara.  An asian twist on an old time favourite, but please, can we not call it fusion?

Bon apetite.


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