Wafuu ( 和风 ) pasta is Italian pasta with a Japanese twist. After watching a CN Asia documentary show of a Japanese taxi driver tucking into this night time snack with gusto in Tokyo, I had every intention to replicate his bliss at my dinner table at the soonest possible.
Just right at the precise moment, my fridge was brimming over with all kinds of seafood. The planets seemed to have aligned and it was a sign that Wafuu seafood pasta was the order of the day.
If I were to do this dish all over again, I would use bonito instead of dill to accentuate the Japanese-ness of the dish.
Afterthought : As I was working on the pasta and seafood sauce concurrently, the tossing and turning of the seafood in the pan left quite a mess but made me feel like a real chef. It felt great to be creating something so smacking good, which a visit to a restaurant would not replicate.
2 cups salmon, bite sized
1 cup praws, shelled and devein
1 cup crabsticks,bite sized
1 onion, diced
2 T butter
2 T olive oil
1 cup fresh milk
1 T plain flour
Pinch of dill
Salted nori strips
Cook the pasta in a pot of salted boiling water, according to instructions on the package.
In a big cup, mix milk with flour. Set aside.
On a separate frying pan, heat oil and butter until sizzling. Saute onions, until soft but not browned.
Add seafood, toss and cook thoroughly.
Add the milk solution to the seafood ( Use a sieve to remove floured bits ). Season with salt, sprinkle dill and toss thoroughly. Set aside.
Drain pasta, retaining 1/2 cup of cooked water with the pasta. Stir in seafood sauce and coat the pasta.
Serve with generous amount of salted nori strips.