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Fra Diavolo
Execut ive
Chef Phoebe Donko-Hanson
of Aloft Kuala Lumpur Sentral shares
her reci pe for Seafood Fra Diavolo
wi th
F ireflyz
1 tablespoon vegetable oil
½ teaspoon minced garlic
1 tablespoon minced shallots
3 mussels
3 prawns
4 calamari rings
½ teaspoon of red pepper flakes
½ cup tomato sauce
Salt and pepper to taste
1 portion pre-cooked spaghetti
(or preferred pasta)
1. Heat the oil in a sauté pan
over medium high heat.
2. Add the in garlic and
shallots and stir until
3. Add the red pepper flakes
and all seafood items, sauté
until mussels begin to open.
4. Add tomato sauce and put
on heat until it begins to
5. Add in the spaghetti and
cook until spaghetti is
coated with the sauce.
6. Serve.