New Zealand Superior Wild Abalone Pasta in Red Wine Cream Sauce
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New Zealand Superior Wild Abalone Pasta in Red Wine Cream Sauce

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Level

moderate
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Cooking

25 min
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Preparation

45 min
Ingredients
Servings
4
Golden Chef New Zealand Superior Wild Abalone
1 can
Just Wine Shiraz
300 ml
Bay Leaf
2
Thyme
4 sprigs
Garlic
3 cloves
Shallot
3
Cooking Cream
200 ml
Butter (optional)
50 g
Sugar
1 tbsp
FairPrice Olive Oil
1 tbsp
Angel Hair Pasta
200 g
Salt
1 dash
Pepper
1 dash
Garlic Oil
1 dash
How to cook
Step 1
  • Cook Angel Hair Pasta till al dente, and set aside.
Step 2
  • Sautee garlic, shallot and thyme with olive oil, add in shiraz. Reduce till the mixture is syrupy and add sugar.
Step 3
  • Add cooking cream, Golden Chef New Zealand Superior Wild Abalone, 100ml of brine and bay leaf. Simmer over medium high heat for 25mins.
  • Baste the abalone with the sauce occasionally.
Step 4
  • Remove the abalone. Strain the red wine sauce to another pan.
Step 5
  • Add in butter and stir well till butter is dissolved (optional, if the sauce is not thick enough).
Step 6
  • Add in cooked Angel Hair Pasta and Abalone, and coat them with the red wine sauce.
Step 7
  • Drizzle some garlic oil over the pasta. Ready to serve.
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