Passion for Pasta

My friend’s birthday is coming up and she asked me to cook for her instead of buying her a gift.  I didn’t even know that she was planning a party.  I thought we’re just going for dinner.  Her theme is Italian night.  She even thought of a theme.  

I’m thinking of making Pasta Puttanesca.  I can use either angel hair or regular spaghetti then probably just put shrimps on it just to have a variation.  But my friend said the pasta should have a wow-factor.  What does she mean by that, I’ll put fireworks in it? Kidding aside, I get what she means.  She’s a show-off, so she wants her guests to enjoy their food.

I once had this pasta in Chili crab sauce.  Actually, it was Singaporean Chili Crab with spaghetti in it. I should try making a little bit before the party, so that I can taste it and make my adjustments to it.  

I bought some mud crabs in the market and had to ask around for their chili crab sauce recipe.  I want authentic Singaporean local recipe, but I also searched the internet just to make sure I have the best recipe.  

Living in Singapore has taught me one thing that you don’t mess with traditional recipes.  They are very proud of their food and you should honor that. On the other hand, I know my pasta too.  There are certain sauces that don’t really mix well with any pasta, and I’m afraid that the chili sauce is just too overpowering.

I only ate that pasta dish once, and I wasn’t really sure if I liked it because it was my first time or because it was really good?  It’s not exactly your typical marinara sauce, and I’m afraid that I’m butchering a Singaporean famous dish by making it Italian.  

I did it anyway and have my friends taste it.  They said it was good.  It was something new and something old at the same time.  They thought I should make my chili sauce a little bit runny next time.  It was too thick that it was heavy on the angel hair pasta.  

I sure hope it’ll be a hit when I serve it to her guests or else we can always dial Pizza hut or Dominos for some deliveries.