All About Pasta

[chinue]

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ai pagka lami gayud

[waterboy0911]

nahan ta ko pero saon hintod karon payat gihpon ko.. ehehehehehe up lang ko mga tol

[Kmdr Kabog]

Tried this last week end. Been to an island w/ only this ingredience

Pasta w/ Sauce made of Ketchup and crushed cicharon.
Sliced onion leaves, black pepper.

I seems odd. But satisfied my taste buds.

[sheren917]

i love pasta!!! especially pesto pasta thanks for sharing your recipes

[sheren917]

I just like to share my recipe of garlic shrimp in cream sauce, just like at CPK

Pasta with Shrimp in Garlic Cream Sauce Recipe


Ingredients:
8 cloves garlic -- unpeeled (i also add garlic salt and more garlic hehe)
12 lg shrimp -- peeled
2 TB olive oil
1-1/2 c heavy cream
1/4 c finely -- chopped parsley
1/2 c grated parmesan
8 oz pasta, cooked and drained (i like using penne instead)
Salt and pepper

Directions:

In a saucepan bring 6 cups of water to a boil.
Using a small paring knife, Remove the vein along the back of
each shrimp and rinse under running water.
Add garlic to water and boil for two minutes.
Add the shrimp to the water and cook with the garlic for 2-3 minutes.
Drain the shrimp and garlic. Peel the garlic and finely chop.
Heat oil in a large skillet over medium heat.
Add garlic and cook for 1 minute.
Pour in heavy cream and bring to a simmer.
Cook until cream begins to thicken.
Stir in parsley, parmesan and shrimp.
Season with salt and pepper.
Pour sauce over linguine in a large bowl and toss to coat.
Garnish with parsley and parmesan.

Yield: 2 servings

enjoy

[khymm]

Kinsa naa recipe for TUNA CARBONARA?

[tambuk]

Kinsa naa recipe for TUNA CARBONARA?

try fresh tuna and not the canned ones. buy sa citra mina then cut it into chunks, season it with sea salt and freshly ground black pepper, a squeeze of lemon and a tablespoon of extra virgin olive oil. sautee it for a couple minutes and when its about to cook splash some good dry white wine. you could also just sear it. tuna tastes better when its a little reddish pink inside. so when you put the raw tuna chunks in a hot skillet, dont let it go past 1 minute, just enough time to make the outsides white. then basic carbonara na dayun! knang nay gmay milk. i think mas lami kung nay basil gmay.. but depende ra or else parsley lang.. then top it with good parmesan cheese with lots of pepper, or kung gusto ka lahi gmay nga cheese, try pecorino romano. na ra sa tinderbox or just ask the attendants for alternatives. look for debbie sya usually ako pangitaon in italian cooking, you never mix cheese with fish, but it's all about preference i guess. i dont really put cheese on my fish but suwayi lang

[hwdutry1177]

lame sad ug naay evap milk...feel ang kaon.hehehe

[hwdutry1177]

try fresh tuna and not the canned ones. buy sa citra mina then cut it into chunks, season it with sea salt and freshly ground black pepper, a squeeze of lemon and a tablespoon of extra virgin olive oil. sautee it for a couple minutes and when its about to cook splash some good dry white wine. you could also just sear it. tuna tastes better when its a little reddish pink inside. so when you put the raw tuna chunks in a hot skillet, dont let it go past 1 minute, just enough time to make the outsides white. then basic carbonara na dayun! knang nay gmay milk. i think mas lami kung nay basil gmay.. but depende ra or else parsley lang.. then top it with good parmesan cheese with lots of pepper, or kung gusto ka lahi gmay nga cheese, try pecorino romano. na ra sa tinderbox or just ask the attendants for alternatives. look for debbie sya usually ako pangitaon

you're the man..thanks for this post..

[JSL]

lami au ang pasta oi