Ok, this is not my recipe. I would not usually post two pasta dishes back-to-back but this is my brother’s recipe and he has been bugging me to post it here so I’m setting all the many many backlogged recipes I have aside to make way for this one. Things I do for my pesky brother. 😛
So it’s a pretty known fact that I love pastas. Well, my brother and I love pasta. No, I don’t have nearly enough posted over here but I am working on it. I have another pasta recipes coming up before this month even ends so don’t blink or you’ll miss it. Not really. But still, you don’t want to miss anything related to pasta. Not me at least. Or my brother.
Now, this pasta recipe was made to feed 10 or more people for our New Year’s Eve family gathering. We even had some leftovers. So do scale it down to your eating arrangements. To be honest, though.. it made me so so happy seeing that humongous pile of pasta in the bowl. I could swim in that.
You see the jar of anchovies in the 2nd picture above. Yes, it’s his must-have ingredient for all pasta-making. It adds a good depth in flavour without overtaking any other flavour components. Chef John calls it Italian MSG.
Our royal peskiness decided it needed some lemon juice to brighten it all up. If you want a little more sauce, a little dash of cream and pasta cooking water will give you that. We were happy with ours so didn’t add anything extra.
If we had some cilantro, that would have gone in. Ah, but all was well. We ate and were happy. Hope you try this out!
“If a man say, I love God, and hateth his brother, he is a liar: for he that loveth not his brother whom he hath seen, how can he love God whom he hath not seen?” (1 John 4:20)
Seafood Mushroom Spaghetti
1 red Capsicum
2 packs of Spaghetti (1 kg or just over 2 lbs)
500gms (1.1 lbs) shelled and bearded Mussels & Shrimp (or whatever seafood you prefer)
1 big Red Onion, thinly sliced
400 gms (1 lbs) any Mushrooms, roughly sliced or chopped
2 tbsp Anchovy Paste with oil
1/4 cup Olive Oil
freshly cracked Black pepper
Lemon Juice, to taste
- On the stove, char the capsicum until totally blackened, about 10 minutes. Set aside to cool.
- Begin boiling spaghetti while cooking the ingredients, until al dente.
- In a large wok or pan, heat up the olive oil and sauté the red onion with a pinch of salt until softened and translucent.
- Stir in anchovy, more if you love the salty umami it adds.
- Toss in the mushrooms and let it soften and caramelize to develop good colour, about 5-8 minutes.
- Throw in the seafood and making sure the heat is HIGH, stir it around until everything is just cooked.
- Crack in black pepper and some lemon juice. Start tossing in cooked pasta, retaining about 1/2 cup pasta cooking water in case it’s too dry.
- Pour everything into a large serving bowl.
- Rub off the skin of the red capsicum and deseed. Cut it into thin long strips and drape over the pasta.
- Eat, eat and eat. Have fun while you’re at it. 🙂
*You can and should scale the recipe down if you’re not feeding a village. I’m just posting here what we used and did that day.