1 pkt Spinach Fettuccine
2 bunches asparagus spears tough ends trimmed and sliced
250 g mushrooms quartered
1 Royal gala apple, chopped
1 Packham pear, chopped
3 thin slices prosciutto, chopped
half and half handful goji and cranberry
1 cup vegetable stock
5 cloves of garlic
red chili flakes to taste
salt to taste
2 tbsp olive oil
Cook the Fettuccine according to the package instructions, but make sure it is still firm or al dente. Al Dente means the pasta is still firm, but not hard. Rinse with cold water and drain and keep aside. Crush the garlic cloves well using a mortar and pestle.
In a large pan, heat the olive oil; add apple and pear. Saute till soft. Add the crushed garlic and saute till it just starts to brown. Add the asparagus for about 3-4 minutes till the asparagus turns bright green. Add the mushrooms till the mushrooms starts to brown a bit not burn. Add red chili flakes and salt and stir well to combine.
Pour the stock and stir well. Cook on high heat till the liquid is reduced to 3/4. Add the cooked pasta to the pan and toss well. Cook on high heat, stirring frequently till all the liquid is absorbed. Serve hot. Season with more red chili flakes and salt if needed.
1 packet prawns and crabs mezzelune
1/4 baby fennel, finely chopped
5 Tbsp olive oil + extra to garnish
1 Tbsp chopped garlic
1 spring onion, chopped
salt and pepper to taste
boiling water to cook mezzelune
a few sage leaves
chilli oil bought (optional)
Heat olive oil in pan over med heat. Add garlic, fry until fragrant and dark brown. Add fennel fry till soft then add sage, salt and pepper to taste. While fennel cooking boil the mezzelune for 3-4 mins. Remove mezzelune, drain well and place in a plate. Then when fennel and oil is done pour in mezzelune toss it with the sauce. Remove and plate them then garnish with spring onion and chilli oil.
375 g Spinach Fettuccine
5 Tbsp olive oil + extra oil
2 carrots, chopped
2 chorizo, thinly cut
2 bunches Asparagus, sliced diagonally
2 pieces honey bacon
4 Garlic Cloves, sliced
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
Add garlic to pan. Cook, stirring, for 3 minutes or until garlic is tender. Add carrot. Cook, stirring, for 3 minutes. Add asparagus cook and stir for further 3 mins then the bacon. Stir in chorizo, and pasta cook for 3 minute to warm up chorizo and pasta. Add extra oil if too dry.
Fry egg one at a time, semi cooked the egg with egg yolk till a bit watery to be sauce. Then serve it on top of pasta.