Friday, October 10, 2014

Cherry Tomato with Seafood and Spaghetti/珍珠海鲜意大利面

In China, we call cherry tomato 長生果 (Pinyin: Chang Sheng Guo), meaning the fruit that will keep you look youthful.  People believe that the cherry tomato is a beauty food.  I love eating cherry tomato, however my kids will not eat them unless it's toasted.  After doing some research on the web, I came up with this recipe.  I combined their favorite seafood and toasted cherry tomatoes to make the pasta.  I made this dish twice since October, it's absolutely delicious!  Every time I always wish I made bigger portion, we just couldn't get enough of it!

Ingredients (2 servings)

  • Spaghetti (200 Grams)
  • Napoli Pasta Sauce (3 tbsp)
  • Butter (2 tbsp)
  • Ground Garlic (1 tbsp)
  • Salt (20 Grams)
  • Ground Pepper (1/2 tsp)
  • 8 Cherry Tomato 
  • 6 Scallops 
  • 8 - 10 Prawns
  • 10 Clams
  • 3 Slices of Lemon 


  1. Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the cherry tomatoes with the olive oil and thyme (optional) and season with salt and pepper. Toast the tomatoes for about 25 minutes, until starting to brown and their skins split.
  2. Meanwhile, bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of pasta).  When water is boiling add pasta to water.  Stir a couple of times to avoid pasta sticking to the pot or to each other. Cook pasta for 8 minutes and then drain.
  3. In a large sauce pan, add half cup of butter over medium high heat.  Add the shrimps, scallops and claims and simmer over moderate heat until cooked through, about 5 minutes. Season with salt and pepper.  Add the spaghetti to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the Napoli Sauce and cooked cherry tomatoes and toss. Transfer the pasta to warm bowls and serve at once.