Do you like seafood? If you do, do you like pasta salads? If you don't like seafood but like pasta salads or if you dislike salads but like seafoods - I think it does not matter. Give this recipe the chance to turn you around. Actually, let us rephrase that - give experimentation the chance to turn you around.
What do I mean by this? I mean that, there are - literally, without an ounce of exaggeration - endless opportunities of variation when it comes to food. You can use any ingredient you want to use - and not only that, but you can use any amount of any ingredient, and you can use any amount of that ingredient with any amount of another and another and another. In other words - there are a billion possible ways of cooking something. Yes, you might have to develop your tastebuds to really notice the difference but if you want to that is entirely possible.
Let us go into a simple seafood pasta salad. Actually, let us begin with the ingredients for the salad:
8 Oz. pasta
Sliced olives - 1 small can
Clove of garlic - 1 small
Fresh ginger root
Parmesan cheese
1 340 gram (or similar bags; in case there are none simply measure that amount). bag of frozen mixed seafood
For the dressing you will need: If you have, sesame oil (and if you don't, don't worry).
Lemon juice
if you want, mayonnaise
Olive oil (if you lack it, use other salad oil)
This is how to do this dish:
Cook pasta, al dente - meaning not very soft; more firm than soft. The time needed depends, on the pasta, but - a rule of thumb is - look at the package and subtract one minute or two from what is specified on it as a good time to cook the pasta. Now do what you usually do with pasta (letting it cool etc).
Chop, then put into a large bowl, the vegetables. The garlic you peel and mince on a grater. Mince a little ginger root, too. Add both to bowl.
Drain olives of water and add to bowl. Add pasta to bowl - mixing it in. Remove seafood from freezer, put in a colander - then rinse with cold water (really cold water).
Take a large pan. Pour, into it, oil - olive, or other - enough that the cooking surface is covered.
If you have it, add some sesame oil - and an equal amount of wine/sushi vinegar.
Put a cover on the pan - put heat on medium temp. until the oil has been heated.
When oil is hot, put into the pan seafood - then cover it. Raise the temperature a little.
While the seafood is cooking, every once in a while stir it. This should not take more than 5 minutes.
Use a spatula to set the seafood on top of the salad. Now, let cool and mix into the salad.
Add a couple tablespoons of lemon juice, salt and pepper and parmesan to taste off.
Cover, refrigerate, then eat your salad!
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