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500g matcha pasta; 4 clementines; 300g shrimps heads and shells on; 4 tablespoons extra virgin olive oil; 3 garlic gloves, crushed; pinch of chilli flakes; 1 tablespoons tomato paste; 250 ml white wine; 1 tablespoon sugar; 100 ...
This is the last recipe with matcha (for now) I promise, after which I?ll move back to more, well, almost conventional things. I do promise a lot of chocolate related and involving things here soon, so if you?re fond of it as I am, stay tuned. I should also say, that I am falling very much behind with answering all the emails and some questions in comments lately, having traveled to Italy this week, but I haven?t forgot about it and will surely catch up within the next few days!
On to this pasta, matcha brings such an unusual flavor to pasta itself, in terms of freshness that it?s just calling for much more interesting flavor combinations.
Shellfish based sauces have always been favorites of mine, with the depth and complexity of flavor they bring to each dish, without making it too heavy. As this pasta has a natural freshness to it, the tangy shellfish sauce works true wonders, while a couple of clementine segments further bring lightness and citrus hint.
The finishing touch for this pasta is with sage, which came after we?ve tried almost every single herb in the kitchen to match it. I kept leaning towards my all time favorite basil, but ieva kept suggesting sage, which in the end worked best here. Overall, this is surprisingly light but at the same time flavorsome dish, which has different layers of flavors shining through as you eat!
Heat the olive oil in a heavy based pan and add the shrimp shells, crushed garlic and turn down the heat to medium ? low. After 4 minutes add the chili flakes and continue to infuse for another minute. Stir in the tomato paste, coating all the shells, followed by white wine, let the wine bubble for a couple of minutes, add the sugar, water, season with salt and pepper and let it simmer down for 10-15 minutes. If the sauce gets too thick add more water or stock. Taste, add more sugar, salt or pepper as needed. Strain and keep warm.
To segment the clementine, start by slicing of the top and bottom. Place it on the cutting board and hold well cut the zest of the sides revealing the segments. Then take it in the palm of your hand, make incisions on both sides of each segment, and they will fall out.
Boil the pasta for 1-2 minutes, drain and add to the sauce, add the shrimps and toss well to coat in sauce. Serve the pasta with a clementine segments and some chopped sage. Enjoy!
This s0unds really lovely! I love seafood sauces for pasta too? just so flavorful! And combined with the citrus flavor in this dish, it sounds really delicious! I can just imagine the taste? Yum!
I am always game for the blend of citrus and seafood, so I am definitely keeping this recipe! Also, the matcha pasta is something I really want to try-I have never even seen that-so I definitely will keep an eye out for it. Delicious creation!
Thanks Tina, matcha in pasta is quite unconventional, but it works and surprisingly well, I?m now thinking of adding much more matcha tea to the pasta dough next time and see what happens..
I love matcha and everything tastes better with matcha! You are so brave making your own pasta and the matcha addition is an extraordinary idea. Like home-made matcha noodles. This combination sounds really unusual and delicious at the same time. I think I have never had a citrus fruit with seafood? It looks sophisticated and elegant.