New Zealand Superior Wild Abalone Pasta in Red Wine Cream Sauce

Serving 4 pax
Preparation Time 45 mins
Skill Intermediate

1 can Golden Chef New Zealand Superior Wild Abalone
300ml Just Wine Shiraz
2 pcs Bay Leaf
4 stalks Thyme
3 cloves Garlic
3 Shallot
200ml Cooking Cream
50g Butter (optional)
1 tbsp Sugar
1 tbsp FairPrice Olive Oil
200g Angel Hair Pasta
A dash of Salt
A dash of Pepper
A dash of Garlic Oil

*Available at your nearest FairPrice store.

  1. Cook Angel Hair Pasta till al dente, and set aside.
  2. Sautee garlic, shallot and thyme with olive oil, add in shiraz. Reduce till the mixture is syrupy and add sugar.
  3. Add cooking cream, Golden Chef New Zealand Superior Wild Abalone, 100ml of brine and bay leaf. Simmer over medium high heat for 25mins. Bask the abalone with the sauce occasionally.
  4. Remove the abalone. Strain the red wine sauce to another pan.
  5. Add in butter and stir well till butter is dissolved (optional, if the sauce is not thick enough).
  6. Add in cooked Angel Hair Pasta and Abalone, and coat them with the red wine sauce.
  7. Drizzle some garlic oil over the pasta. Ready to serve.
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