500 gr (1 packet) black pasta – spaghetti or tagliatelle
2 tablespoons olive oil
4/5 cups canned coconut milk
200 gr seafood mixed (shrimp, calamari, mussels, scallops)
1 clove lemon grass chopped
1 teaspoon grated fresh ginger
1 fresh onion finely chopped
1 clove of garlic grated
1/4 cup whipping cream
Salt and pepper
Boil the black pasta in a saucepan with a lot of hot salted water until it becomes al dente. Drain and return it to the pot with a few tablespoons of its water to stay warm.
In the meantime, saute the olive oil in a large, deep pan with onion, garlic and the lemongrass until they wither. Add the seafood and ginger and cook for 2-3 minutes.
Pour in the coconut milk and cream, let it warm, add the pasta and mix it carefully until the sauce is tied. Salt the pasta and serve it immediately.
By chef Paris Christophides