Fusion Aglio e Olio
The other night initially I did not have any idea what to cook for myself, I did not feel hungry until it’s almost 9pm. I seemed to feel hungry only when it was gradually getting dark. When I looked into twitter, I saw Helen had made aglio e olio for dinner, I thought this was not a bad idea, quick to make and my other food blogger friend Ella From Stratch had just blogged this dish recently. However, the inside me wants to make something different, I was thinking that I have a small bottle of Masago which needs to be finished asap. I know there are Japanese pasta which uses fish roe but from what I can remember, they are using creamy sauce which I did not fancy tonight. So I had an idea to use the aglio e olio recipe as base and spin off to become a Japanese-Italian fusion version. The result was delizioso, oishi!!! I was very happy with my creativitiy tonight : )
- 100g liguine
- 30ml extra virgin olive oil
- 1 tbsp masago (capelin roe) or tobiko (flying fish roe)
- 1.5 tbsp dried garlic flakes or 2 cloves fresh garlic, finely chopped
- 2 frozen basil cubes or handful of fresh basil
- 1/2 sheet sushi nori (seaweed), cut into thin slices
- 1 tbsp fresh or dried parsley
- 1/2 small red chili cut into small pieces, discard seeds or 1 tsp dried chili flakes
- fresh ground sea salt
- Cook the liguine as instructed from the pack to al dente and drain in a colander.
- Heat the olive oil in a large pan at medium high heat, sauté the garlic and chili for a while, when the garlic turns slightly brown, add the drained liguine and basil into the pan and toss until they are mixed well. Sprinkle the parsley, mix well.
- Transfer the pasta onto serving plate. Sprinkle some parmesan cheese, then add the masago or tobiko on top and followed by the nori.
- Add a little freshly ground salt as seasoning and mix well.