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Laksa seafood linguini

How to make Laksa Seafood Linguine | laksa pasta

A fusion recipe blends together Italian linguini into homemade laksa sauce.
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Servings: 4
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: Fusion, Italian, Malay
Ingredients Equipment Method Notes

Ingredients
  

  • Shrimp-10 to 12
  • White clams-200 gm
  • Squid-2 medium-sized
  • Linguine-350 gm
For laksa sauce
  • Homemade laksa paste-3/4 cup
  • Coconut cream-3tbsp
  • Cooking cream-1 cup
  • Salt

Equipment

  • Steamer/Idly pot

Method
 

Boiling the squid and clams
  1. Boil water in a pan.
  2. Add cleaned and washed squid rings and cook.
  3. Cook for 2 to 3 minutes or until it turns into white.
  4. Pressure cook or steam the clams.
  5. When the shells are open the clams are cooked.
For Laksa Paste: Refer to Prawn Tofu Laksa
    For Linguini
    1. Boil water in a pan or pot.
    2. Add oil.
    3. When the water is boiled enough add linguini pasta and cook until al dente.
    4. Drain the water and rinse the linguini with cold water and keep aside.
    Seafood Laksa Linguini
    1. Add oil to a pan.
    2. Add the prepared laksa paste and cook well.
    3. When the laksa paste starts boiling reduce the heat and cook until its water are evoparated and becomes thick enough.
    4. Now add the deveined and cleaned prawn and cook until the colour of the prawn changes.
    5. Now add required salt and mix well.
    6. Then add the cooking cream an mix well so that the prawn absorbs the cream.
    7. Now it is time to add coconut cream. Mix well to blend together the cooking cream and coconut cream.
    8. Add water to adjust the consistency of the pasta sauce.
    9. Now add the cooked squid rings and clams and mix well.
    10. Platter the linguini with pasta sauce and enjoy your dinner.

    Notes

    • Refer to Prawn tofu laksa for homemade laksa paste.
    • Do not overcook clams as they tend to become chewy and hard.