darn, when can i get it right?
i'm been trying for several times to make the most delicious seafood spaghetti marinara for my hubby but have yet to succeed. you know that spaghetti with tomato-based sauce with clams and prawns laced over them? yeah, and sometimes they even come in a parchment paper because they need to be baked before serving. yeah, that one. ugghh..last night's attempt was totally a disaster..when i opened up my parchment paper with eagerness to see how my hard work has paid off, I was saddened to see very very dry tangled-up pasta whose sauce has been dried up during the baking process. i couldn't take another defeat at my attempt on making this dish so i gave up eating it half-way, while hubby was nice enough to finish 3/4 way..i really want to know how to make this dish and make it well. so any experts out there, please, I NEED HELP. i realize though, a few mistakes that could have been avoided:
Mistake #1: using angel hair instead of spaghetti. angel hair tends to look like worms...really long ones..
Mistake #2: did not use fresh seafood..instead, i opted for frozen seafood which didn't at all tentalize the tastebuds.
Mistake #3: did not use enough tomatoes
Mistake #4: did not pour enough sauce on the pasta before baking
Mistake #5: some ingredients were missing, and i just can't put my finger on it.
Mistake #1: using angel hair instead of spaghetti. angel hair tends to look like worms...really long ones..
Mistake #2: did not use fresh seafood..instead, i opted for frozen seafood which didn't at all tentalize the tastebuds.
Mistake #3: did not use enough tomatoes
Mistake #4: did not pour enough sauce on the pasta before baking
Mistake #5: some ingredients were missing, and i just can't put my finger on it.
posted by fara-k @ 12:34 AM
3 Comments:
I had that experience when making baked spaghetti. Quite dissapointing especially when you are planning for a nice weekend meal for the family/hubby. I tried the following, and it turned out much better -
~ mix and cook the sauce together with spaghetti (must not be over boiled) till only the seafood is almost half cooked. Keep it watery/runny and not dry.
~ (my theory is that) using of parchment paper will cause the hot steam to be trapped within the wrap when baking, and this should moisten the pasta when the sauce starts to evaporate.
~ since it is already half cooked, don't bake for too long (your oven is already heated up at the required temperature before you put in the pasta). The baking time should be just enough to let the sauce to evaporate. I reduced the baking time to about half.
~ also you can try to put dish at the lower rack of the oven (not middle or top). Again this depends on the heat distribution of your oven.
Hope this helps.
dearest, i have absolutely NO solution for your problem :) but, but, but.... if you feel like trying other dishes, go to allrecipes.com. pick a dish, cake, etc. click top 20 (for that dish) and you'll get some of the best tastin' food you'll ever eat! there are reviews + ways on how to better the recipes so most often than not, you'll hit gastranomical jackpots!!
sure amin turned on punye... tehehehehe :)
Farah,
it's been a while, hasn't it?
Hope you're doing well.
Yup...... Angel Hair does remind me of those worms in the States..... in Fall, after a heavy downpour, the worms will crawl out of the earth and somehow so bodoh, they cannot find their way back home..... it'll end up dying, roasted over the even-not-so-hot sun!
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