PUBLISHED August 24th, 2015 04:00 pm | UPDATED March 26th, 2019 01:13 pm
After trying out the new menu at House of Hu’u’s, we had the privilege of joining their awesome Chef Jason Suwantika in their kitchen to learn some of his yummy dishes. On the menu today was a delicious fusion of Thai-Italian in the form of Tom Yam Limguini. This dish is pretty easy to make and tastes absolutely sensational. A great one to impress your friends and family who love a bit of spice.
Ingredients (serves 4)
Various ingredients for the Tom Yam Linguine
- Linguini (300g), Cooked in salted water and drained, keep some pasta water
- 8 mussels, cleaned
- 2 medium calamari, cleaned and cut to rings
- 8 medium prawns, shelled and cleaned
- 1 tbsp chopped garlic
- 1 tbsp chopped onion
- 1 tbsp tom yam paste (feel free to make from scratch but store bought is okay!)
- 2 cups pomodoro sauce (add a litle chipotle for smokiness and spice)
- 1-2 tbsp extra virgin olive oil
- 1/2 cup fresh chopped basil and/or coriander for ganish
- salt and pepper to taste
- Optional – chilli flakes to kick it up a notch
- Set some boiling water and start cooking the pasta. This can be done in advance. Ideally, the pasta should be very al dente as it will cook in the sauce later on.
- In a large sauté pan, heat some olive oil on a medium heat. Once hot, cook the calamari and prawns until half done, then take them out and set aside.
- Add a bit more olive oil in the still hot pan and add in the mussels. Cook until they are opened. Add in chopped garlic, chopped onions and tom yum paste. Sauté for 30 seconds.
- Deglaze the pan with a a few tablespoons of pasta water (or some of that dry white wine you’re drinking as you cook) and add in the pomodoro sauce.
- Add the calamari and prawns. Season the sauce with salt, pepper, and chili flakes if you like it hot.
- Add in the cooked pasta and toss. Adjust consistency of sauce with more pasta water (or wine) if too thick and taste; adjust seasoning again if needed
- Transfer to plate.
This dish is beautiful by itself but the fresh coriander or basil as garnish give it a extra dimension in flavour and make it look gorgeous. Our Bali writer, Yurike, was pretty impressed as you can see!