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 : )
Serves 1
- 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
Directions:
- 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.
Enjoy!
What a cool idea! That sounds delicious, and the sliced nori adds a nice color contrast!
lisaiscooking’s last blog post..Cherry Crumb Cake
luxurious with the roes around. coincidentally, I just posted Aglio e Olio too with very basic 3 ingredients. Your version definitely bring this classic dish to another level..
adel’s last blog post..Aglio e Olio Penne
I love your pasta with the Japanese twist. Can I have some?
That pasta looks good! I have been wanting to try roe for a while now.
Wow, looks terrific…with the Japanese Masago…love the creativity…the pictures are so yummie!
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What an interesting dish! You definitely added your own flair to a classic and simple recipe and I think it paid off.
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Great pasta dish, love the fusion twist with masago and nori!
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I love the idea of this! I can almost hear the roe popping between my teeth.
[rq=2472,0,blog][/rq]Kam Gok Yuen in Vancouver’s Chinatown
yummm!! vat an amazing dish.. sound rili diliceous!!
love pasta very mush and m definitely gonna try this way soon.. cant wait 
cheers!!
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A fabulous dish! So flavorful!
Cheers,
Rosa
I love this! Looks so colourful and appetising! Great fusion dish =)
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janet, pasta dishes always save the day when i’m stuck for what to eat. I’ve had a similar dish with Tarama (greek carp roe) and it’s delish!
.-= Peter´s last blog ..Grouper Poached in Olive Oil With Grape Leaves =-.
I love the seaweed and the roe. . .fuse away. . .this dish indeed looks and sounds yummy!