Cappellini alla alicioso : cappellini in aglio e bird's eye peperoncino

Alicioso is combination of my name alish and Delicioso

yup i name the pasta dish after my name lol ...
almost Olio E Aglio

anyway talking about olio e aglio really makes me down... i keep fighting with Erny Saad on how Olio e aglio should be cook .... but i cant fully blame her, if we order olio e aglio here, the dish looks almost like clam and seafood chowder without the cream....

where the basic ingredients should consist only garlic and oil with chili  flakes and most of the time canned anchovies. i used to cook it Salvatore Modica style which later i combine the technique with Chef John of foodwishes .

after a while i gave up explaining to her or anyone else because i don't want to be hated as snob... and later i start to chow-down any type of "Olio e Aglio "

Apa pun ...

Ingredient:

5 cloves of garlic (1 thinly slice, 4 pounded)
15 bird's eye chilly (Pounded No chili flakes in this alicioso)
3 dried anchovies (Pounded)

3 oz cappelini

5 piece of medium prawn

30 gm of chicken

a table spoon of capers (Rinsed)

Missing ingredient/optional

Roasted / fresh bell peppers - Mixed color

Flat leaf parsley

missing garnish : Parmesan Cheese

1. pound in mortar garlic, anchovies and bird's eye chili

 Cook pasta - in this case chapellini half of the time instructed and keep away from fire... dont rinse dont do anything ....

 3. saute garlic until slighly brown, stir fry together a table spoon pounded ingredient and a bit of salt

4. try to push away to colder side of your pan the pounded ingredient and the sliced garlic. brown the prawn and chicken on the oily side / hot side of the pan... 

until cook set aside, 

add 1 table spoon of the ingredient stir for 30 second , tos in the missing ingredient, turn off the heat and tong  in the capellini ... and sprinkle some well rinsed capers ...  put on your plate, align the brown prawn and chicken.... serve with Parmesan if you prefer ....

 there you have it : Cappellini alla alicioso : cappellini in aglio e bird's eye peperoncino

note  must try olio e aglio:

1. http://www.foodnetwork.com/recipes/rachael-ray/spicy-shrimp-and-spaghetti-aglio-olio-garlic-and-oil-recipe/index.html

2.

3.

Alicious Recipe: Malaysian Fusion Capellini al nero di seppia

Alicious Recipe: Malaysian Fusion Capellini al nero di seppia (Pasta Capelini masak dakwat sotong hitam)

asalnya terfikir nak buat pasta sendiri.. sebab sepatutnya didalam pasta tersebut juga terdapat ink sotong hitam.. walaubagaimanapun... sebab Ibu saya boleh terima sesetengah jenis pasta sahaja maka terpaksala.. fikir jenis masakan yang sesuai.. kalau dirumah orang lain kebanyakkan sambal sotong, ink sotong akan di buang tapi tidak dirumah saya.. di situ saya ambil inspirasi untuk membuat recipe pasta ini

(Ditulis Khas untuk adik Hafeez yang jauh diperantauan... macam tak sesuai pulak bagi resipe pasta.. patut sambal tumis ke apa ke ye)

Bahan - Bahan:


5 ulas bawang putih, mayang (aku suka bawang putih biasa pakai sampai 10 biji)
1 ekor sotong hitam saiz besar atau dua saiz kecik (kalau boleh lain kali masak simpan kantung dakwat sotong sebab perlu 3-4 baru cantik.. kalau tak .. tak cantik macam bawah ni)
2 sudu besar bawang blend/tumbuk
1 sudu besar cili giling
2 sudu besar marinara sauce/ tomato puree (1 sudu besar + 1/4cawan pati sayur atau air)
1 sudu besar kecil italian spice.. kalau tak ada basil cukup secubit dua (sila abaikan bahan ini jika guna sos sedia siap di pasaran= guna sahaja tomato speghetti kimball.. saya cadangkan basil and garlic)
beberapa hiris lada benggala
sedikit parsley kalau ada.... flat/Italian parsley
secubit black papper
1-2 sudu besar Parmesan cheese.. kalau suka.. kalau tak.. garamkan secukupnya

garam yang banyak untuk pasta

Cara-cara:

masak pasta 1/3 kotak capellini didalam air garam yang secukupnya mengikut arahan dibelakang kotak

tumiskan bawang putih sehingga keemas-emasan, masukkan bawang blen.... tumis sehingga sedikit kekuning kuningkan

masukkan cili giling tumis sehingga naik minyak, masukkan sos tomato dan Italian herb/basil
(marinara/puri/sos spaghetti ).. tumis sehingga naik minyak

setelah naik minyak.. masukkan kantung dakwat sotong tumis sehingga rata baru masukkan sotong dan lada benggala... jangan kacau dahulu kerana sotong jika telalu masak akan keras kejung

masukkan pasta.. gaul rata .. pastikan api kuali di kecilkan ... 

masukkan cheese jika suka, taburkan parsley pada ketika ini jika ada... yummm

letak atas pinggan

 taburkan sedikit lagi cheese kalau mahu

huhu lapar balik sudah.... 

 saya sentiasa gunakan jenama ini.. tapi jika mahu pasta yang betul betul ada tanda halal dari JAKIM Malaysia.. gunalah jenama Agnesi

San Remo pula dia ada pasta untuk kaki diet.. wholewheat dan gluten free...  tapi capellini rasa san remo tak ada.. kureng sikit guna jenama ni sebab too starchy .... agnesi ok kowt... 

Nota Kaki: 

kalau boleh langsung tak nak letak tomato paste.. mesti macam sambal sotong kat umah.. yumm yummm

Recipe Asal:
http://italianfood.about.com/od/fishsauces/r/blr0053.htm