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When one is not working; one has lots of time to do things that one may not usually do or have time to do. 

Of late, I've been busy with volunteer work, picking up free Clinic facial serum samples, enjoying free coffees and McDonalds or Starbucks; participating in one competition or another...

Cathay Pacific is offering round trip tickets to Hong Kong; all one needs to do is submit and original noodle recipe in honour of International Noodle Month (March).  The winning dish could also be served in economy class.  

Thoughts of being the Chinese-girl version of Alan Bourdain flitted through my mind as with the idea of some passenger falling in love with my noodle recipe that I'm made heiress to their top-notch restaurant (the original thought was that I'd be hired as their top chef...But it seems a bit stressful after watching various cooking shows on TV).  Anyway, I figured the way to go was to maintain an Asian flavour but with a twist.  Thus born 
'Seafood Angel Hair Pasta in light Wasabi Cream Sauce'.


                     Seafood Angel Hair Pasta 
                in a Light Wasabi Cream Sauce

INGREDIENTS:
-Angel Hair pasta
-Scallops
-Shrimps, peeled and clean
-Button mushrooms (white or brown). Washed and sliced

-Pea Shoot
-1 tsp sesame oil
-3 tsp oil
-Japanese sushi Flying Fish Roe or Capelin Roe

-Roasted seaweed, slivered (I prefer Korean style)

*Alternative ingredients: Hokkaido Surf Clam, Crab Meat, slivered asparagus

SAUCE:
-2 tbsp butter
-125mL heavy cream
-2 cloves garlic minced
-1 tbsp wasabi (if too dry, dilute with with a touch of water...You want something like toothpaste consistency)
-Lemon juice 

**Healthier Sauce: Reduce cream by half and add flour to thicken sauce.


DIRECTIONS:
1. Rinse and clean scallops and shrimps.  Pat dry with towel and put into a small mixing bowl.  Add oil, sesame oil, cornstarch and a dash of salt and sugar.  Mix well and set aside. 

2.  Heat a pot of water and cook desired portion of pasta as per instructions on packaging.  Divide the pasta onto two plates.  Set aside. 

3. In a small saucepan, melt butter.  Add minced garlic.  Slowly stir in cream and then add desired amount of wasabi; the more, the spicier.  Continue to stir occasionally to avoid burning bottom.  Squeeze lemon juice in
to the cream sauce.   Reduce heat and stir until sauce is well combined.  Set aside. 

4. Heat a little olive oil in the pan and saute the mushrooms gently.  Add shrimps then scallops and cook. These cook quickly so be careful not to overcook.  When cooked, spoon over the pasta. 

5.  Add a little more oil to the pan.  When hot, cook the pea sprouts until just wilted. Layer on top of pasta.


6.  Add the desired amount of wasabi cream sauce over the pasta.  

7. Garnish with fish roe and seaweed. 


8. Serve hot and with enjoy with a glass of white wine!
 



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