Taiwanese “Three Cup” Seafood Spaghetti (三杯海鮮意麵）
Author: 
Serves: 2 pax
 
Ingredients
Pre-cook the pasta
  • 1 chilli of water
  • ½ tablespoon Salt
  • 120g Spaghetti (or any choice of pasta)
For the Three Cup Seafood Pasta
  • 2 tablespoon Sesame Oi
  • 15g Sliced Garlic (about 3 cloves of garlic)
  • 5g Basil Leaves - Chiffonade (About 10 to 15 basil leaves )
  • 1 Small Chili Padi (Bird's eye chilli) - chopped (Optional)
  • 250g Clams (Soak and wash)
  • 100g Prawn (Deshell and clean)
  • 100g Fresh Squid (Deskin and cut into 1.5 cm thick Ring) - omit if using fried calamari
Seasoning
  • 1.5 tablespoon Light Soy Sauce
  • 2 tablespoons Chinese Rice Wine
  • 1 tablespoon Dark Soy Sauce
  • 1 teaspoon Sugar
  • 2 tablespoons Cream
  • 4 tablespoons Water
Others
  • 6 pieces of Fried Calamari Ring (Optional)
Instructions
Pre-cook the pasta
  1. Bring 1 litre of water to boil over medium-high heat.
  2. Add salt when boil.
  3. Cook the pasta until about ¾ cooked (still slightly hard in the centre as it will continue to cook in the next step).
  4. Drain away the pasta water and set the pasta aside.
Stir-frying the pasta
  1. Heat oil in a frying pan over medium heat.
  2. Add sliced garlic, basil and chili padi (optional) and saute for about 30 sec or until fragrance
  3. Add in pasta, clams, prawns, squid (if using fresh squid instead of fried calamari) and continue to saute for another min until clam starts to open up. (you can add a bit of water and cover with a lid to allow the clams to cook faster
  4. Then add all the seasoning to the pasta, stir-fry until the seasoning is mixed in
Serving
  1. Transfer the pasta onto the serving plates and add fried Calamari before serving if using fried calamari.
Recipe by eckitchensg at http://eckitchensg.com/2018/04/taiwanese-three-cup-seafood-spaghetti-%e4%b8%89%e6%9d%af%e6%b5%b7%e9%ae%ae%e6%84%8f%e9%ba%b5%ef%bc%89/