How to make pasta with seafood cuttlefish sauce?
First, materials?
3 abalones, 5- 10 clams, 2 shrimps 1-2 tomatoes, 2 fresh asparagus, garlic, 5- 10g cuttlefish juice, cuttlefish pasta, a little oil, a little Himalayan salt, a little black pepper and a little lemon juice.
Second, the practice?
1, clean all seafood materials, clean abalone, peel the shell of fresh shrimp, open the back to remove the shrimp line, take a pot of water and sprinkle a little powder salt to cook clams and abalone, then sprinkle black pepper and take the pot for later use.
2, fresh shrimp with kitchen paper to absorb water, add powder salt, black pepper and squeeze a little lemon juice to marinate 10 minutes or so.
3. Add a little oil to the hot pot and fry until both sides of the shrimp and the head of the shrimp are colored. Sprinkle a little salt and black pepper and take the pot for later use.
4. Cut off two slices of garlic, cut off the asparagus, take out the oil pan, add the garlic slices and stir-fry after the oil is hot, add the tomato and stir-fry until the tomato is slightly juiced and peeled, then take out another pot of water and add a little salt to the asparagus, and blanch it and then take out the pot for later use.
5. Add a tablespoon of salt and a spoonful of olive oil to a pot of water, then put the cuttlefish noodles into the water for about 10- 15 minutes, then drain the pot, prepare an oil pan, add a proper amount of cuttlefish juice to stir fry after the pasta is heated, and after the juice is completely adhered to the pasta, put the tomato on the pan, then put the seafood, and finally put the asparagus.