Have you ever tried a pasta made with the fermented shrimp paste? It is surprisingly good taste just like any sauce with anchovy!
Anchovy→Shrimp paste? YES!
Many pasta recipes call for anchovy, but I didn’t have it on hand, except a bottle of Thai fermented shrimp paste. Will it work? Maybe!
In fact, both are salty fermented seafood, one is fish and the other is shrimp. If you add fish and shrimp when making seafood pasta, and you like seafood but don’t hate shrimp, I think shrimp paste can also be used instead of anchovy.
This time, I cooked linguine for myself only. I used about ¼ teaspoon of shrimp paste, and the taste was quite mild. If you like a strong taste and a punch of shrimp flavour, you can add a little more shrimp paste. But remember to add little by little, taste bit by bit, to avoid it being too salty.
Ref. Recipes
Ingredients
Serves 1
- 10 g almond flake
- 80 g spaghetti
- 1 clove garlic, minced
- ¼ onion, sliced
- ¼ tsp shrimp paste
- ½ canned tuna in olive oil (90 g)
- 60 g cabbage, sliced
- 50 g tomato passata
- 1 tbsp lemon juice
- Parmesen cheese
- salt and pepper
How to Make Tuna Linguine with Shrimp Paste
- Roast the almond flakes in a dry frying pan until golden then set aside.
- Cook the pasta in salted water according to the packet’s instructions.
- In the same pan, heat some more olive oil, sauté the onions and garlic over low heat until the onions become translucent. Then add the shrimp paste and stir-fry together.
- Stir in the cabbage and stir-fry until wilted. Add the canned tuna along with a little oil, then add tomato passata and lemon juice. Give everything a nice stir.
- Use a tong to pick pasta to the pan, so that some pasta cooking water can be transferred to the sauce too.
- Quickly stir the pasta with the sauce, have a taste, add some more salt if needed. After plating, freshly grate some cheese on top and add grounded black pepper, enjoy!
Note: The tomato passata and canned tuna I used were already salted, so after the sauce is made, I had a taste and it was well seasoned, that’s why I haven’t added extra salt. But every products is different, so have a taste before adding salt is recommend.
