the dish i'm cooking is an italian classic with a slight asian twist:
Portobello & fresh scallop linguini ala aglio olio
fresh, whole portobello mushrooms, washed, stems removed and sliced
extra virgin olive oil
the other ingredients: Linguini pasta, chopped garlic, portobello mushroom, red chillies (optional), fresh scallops, olive oil, and chicken seasoning powder
firstly, boil the pasta in water with a pinch of salt till al-dante
strain, and add olive oil so that the pasta dosent stick
add olive oil to a hot pan, and add garlic. fry till white in colour, then add mushrooms
fry mushrooms till about 3/4 cooked before adding the scallops
fry everything till cooked, then add in abit of water and chicken stock
sautee and allow the water to reduce. add pasta, and toss till pasta is covered in the gravy
voila! take off heat, and season with grated cheese and chilli flakes. eat from the pan
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