This simple pasta recipe got me the highest bronze medal in the Philippine Culinary Cup, winning over some of Singapore and Korea's best restaurant and hotel chefs.
When I was in culinary school, I was one of the chosen students who competed in the prestigious Philippine Culinary Cup. We competed with chefs from 5-star hotels, top of the list restaurants, both local and foreign. This pasta recipe got me the highest bronze medal in the competition, winning over some of Singapore and Korea’s best restaurant and hotel chefs. We were given an hour to complete 3 plates of our dish. The judges were from overseas. This pasta recipe is relatively simple, and you will definitely like this one especially if you are a seafood lover. On the recipe name, I have included a side of Tapenade Panini. You might ask me what exactly is a Tapenade? Tapenade is a french name for a dish consisting of pureed olives, capers, and anchovies. It is generally used as spreads for breads or as a stuffing or filling for meats like chicken or turkey for main course dishes.
Preparation Time: 20 minutes
Serves: 3 portions
Cooking Time: 20 minutes
For the Pasta
- 500 g spaghetti
- 300 g crab meat (fresh or frozen)
- 250 g prosciutto
- 2 tbsp black pitted olives
- 1 bulb garlic (chopped)
- 5-7 pcs. medium bird’s eye chilies (“siling labuyo”, sliced, seeds removed)
- a bunch of arugula or baby rockets
- a bunch of coriander
- a bunch of parsley
- 1/2 cup white wine
- salt and pepper to taste
- 1/2 cup lemon juice
- 3 tbsp. olive oil
For the Tapenade Panini
- 2 tbsp. olives
- 2 tbsp. capers
- 2 tbsp. anchovies
- 1 tbsp. olive oil
- a squeeze of lemon juice
- In a pot, boil water and cook spaghetti as per package instructions. (Unless, you are using fresh pasta, boil pasta with salt and olive oil)
- In a separate pan, heat olive oil over medium fire and saute garlic and chilies.
- Add in crab meat, making sure it gets the flavor of the garlic and chilies.
- Add in white wine and stir constantly until wine is reduced.
- Toss in the pasta making sure all ingredients are well incorporated.
- Add in prosciutto and olives and stir.
- Remove pasta from the fire. Add in lemon juice.
- On a clean serving dish, plate the pasta and top with arugula, coriander, and parsley.
- Serve with a side of Tapenade Panini.
To make the Tapenade Panini:
- Puree altogether olives, capers, anchovies, lemon juice, and olive oil.
- Get two thin slices of baguette. Brush each sides with olive oil.
- On one slice, spread the tapenade, and top with another slice.
- Press in Panini-maker. (In the absence of Panini Maker, you can press a heavy piece of cookware over your bread while it is on a hot pan to achieve the same “pressed” effect. A cast iron works great, but a regular heavy pan will also serve the purpose.)
Note: You can serve the pasta without the Tapenade Panini, it’s also good with regular garlic bread. Also, you can adjust the acidity by putting more or less of the lemon juice, depending on your preference. You can also add chili flakes for an extra spicy kick.
SERVE AND ENJOY WHILE EVERYTHING IS HOT! HAPPY COOKING!~