Ingredients
- Half a medium brown onion, chopped
- 2 tablespoon Valcom Tom Yum Paste
- 1 clove of garlic, minced
- 250 gram linguine
- 1 1/2 cup cooking cream
- 10 piece prawns
- 1/2 cup frozen peas
- Some microherbs and tobiko (flying fish roe) for topping/presentation (optional)
- Grated parmesan cheese
Method
- Bring a large pot of water to a boil for your pasta. Add salt, about 1 teaspoon per one liter of water. Put the linguine into the boiling water, set the timer for 11 minutes or as per cooking time indicated on the pasta package or cook until al dente.
- In a cooking pan, cook the prawns until they are cooked. Remove and set aside.
- In the same cooking pan, saute onion over medium heat and garlic for a couple of minutes until they’re translucent.
- Add the Valcom Tom Yum Paste, saute quickly and add the cooking cream and cook until they are slightly reduced. Add some grated parmesan cheese.
- Once the linguine is cooked, add it to the sauce—I like to use tongs and add move the pasta directly from the pot to the pan. This way you also get more of the starchy pasta water transferred into the sauce, which helps thicken the sauce slightly.
- Put the cooked prawns and frozen peas and toss everything in the sauce for 1 more minute, adding more pasta water if you need more liquid. You can make this as dry or as saucy as you like.
- Off the heat and taste. Serve with more grated parmesan if desired as well as some microherbs and tobiko.Although tobiko is optional, but adding this does accentuate the creaminess of the dish and gives a crunch texture to the overall dish.
Product used in recipe
- Valcom - Tom Yum Paste