Description
The Peruvian Seafood Chilli Linguini or “Tallarines a la Huancaina con Mariscos” is a fusion recipe between a traditional Peruvian dish “papa a la Huancaina” a chilli sauce over potatoes, and an Italian dish such a seafood pasta.
Ingredients
Scale
For the stock:
all the 6 prawn carcases
1/2 cup of white wine
1/2 cup of water
6 scallops
6 whole king prawns
200 grams of halloumi cheese
6 tablespoon chilli paste
5 salty crackers
1/4 cup milk
1 teaspoon minced garlic
oil
salt and pepper
200 grams of linguini
Instructions
- Peeled the prawns and save all the carcases. Set aside the peeled prawns.
- Stock: In a saucepan, fry the prawn carcasses with a bit of oil for 30 seconds until they change colour. Add the wine and water. Let it simmer for 3 minutes. Blend everything and sift it to save the stock. Set it aside.
- In a food processor, put the halloumi cheese, Peruvian chilli paste, crackers and milk. Process them to obtain a paste, salt and pepper to taste.
- Pasta: Meanwhile, bring water to simmer to cook the linguini as per package.
- Sautee: While the pasta is cooking, salt and pepper the seafood and heat a saucepan with oil. Add the garlic and fry the prawn first for a couple of minutes. Remove from the pan and add the scallops to seal them for a few seconds. Set aside.
- Sauce: Meanwhile, heat the sauce in a saucepan and add as much stock as you want to achieve the desired consistency. Add the pasta when it is ready. Taste the salt and pepper. Turn the fire off and add the seafood to serve the plates.
- Enjoy this meal with your favourite white wine.