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
Angel Hair Pasta
200 g
Cooking Cream
200 ml
Thyme
4 sprigs
Garlic
3 cloves
Shallot
3
Bay Leaf
2
Butter
optional
50 g
Olive Oil
1 tbsp
Sugar
1 tbsp
Garlic Oil
garnish
1 dash
Salt
to taste
1 dash
Pepper
to taste
1 dash

How to cook

Prepare the pasta

  • Cook the angel hair pasta till al dente then set it aside.

Start cooking

  • Sautee the garlic, shallot and thyme with olive oil then add in the shiraz.
  • Reduce till the mixture is syrupy then add sugar.
  • Add in the cooking cream, wild abalone, 100ml of brine and bay leaf then simmer over medium high heat for 25 minutes.
  • Baste the abalone with the sauce occasionally.
  • Remove the abalone and strain the red wine sauce to another pan.
  • Optional: if the sauce is not thick enough, add in butter and stir well till butter is dissolved.
  • Add in the cooked angel hair pasta and abalone, and coat them with the red wine sauce.
  • Drizzle some garlic oil over the pasta then serve!
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