Méli-mélo croquant – Salade de printemps aux pois chiches frais, carottes naines et ricotta salée

After the seafood month, I thought it was about time to celebrate springs, at least in California. The beauty about California is that they grow a lot of fruits and vegetables and you get quite a lot of different varieties so it’s easy to eat local and get a healthy diet but most of all varied. It’s been raining quite a lot but then clears up and it’s a sign that springs is on its way.

Unfortunately France has been devastated with a lot of storms and floods, but the area where my parents live has been less severely affected.

After a trip to my favorite store last weekend, to the other side of the Bay, I saw that many springs vegetables were starting to be on the shelves, among those, some beautiful fresh chick peas in their green pod.

It has been a while I haven’t seen fresh chick peas, I remember my grandparents in Italy would grow them in the garden and my mom would eat them raw with a little salt, the same way you could eat fresh raw fava bean. So of course, I had to buy some, and of course I had to buy a lot. So more chick pea dishes are coming this way. Fresh chick peas can be eaten like the dry kind, and cook as fast as peas, so if you over cook them, they’ll get mushy.

There is usually one or sometimes two peas in one pod, unlike peas or fava beans. They’re delicious raw and have a sweet flavor that are delightful in salads. Round baby carrots are very sweet and flavorful and their crunchiness is perfect on a spring salad like this one where all ingredients are raw.

I remembered this wonderful salad in Tel Aviv where they had cut the cucumbers as sticks and left it unpeeled, so that’s what my cucumbers look like.

The vinaigrette is simple, I wanted a fresh, light and fruity vinaigrette that would enhance the natural flavors of all the ingredients therefore avocado oil combined with pomegranate vinegar did accentuate that particular delicious flavor you get in raw vegetables.

Ingredients for 2

For the salad

• 1/2 frisée salad
• 1/2 cup fresh chick peas
• 6 round baby carrots, peeled
• 6 purple baby carrots, peeled
• 2 radishes, paper thin sliced
• 4 Persian cucumbers, cut in sticks
• 1/2 avocado, sliced
• 1 tbs sunflower seeds

For the vinaigrette

• 3 tbs avocado oil
• 1 tbs pomegranate vinegar
• 1 tbs mint, chopped
• 1 tsp scallions, chopped
• salt and pepper

Preparation

For the vinaigrette, mix all ingredients together and mix well.

In a mixing bowl toss salad with some vinaigrette. Divide the salad in each plate, add the rest of the vegetables. Add ricotta salata on top, sprinkle with sunflower seeds. Top with remaining vinaigrette.

Express - Less than 30 minutes, Salads avocado, fresh chick peas, fresh garbanzo beans, frisee salad, ricotta, salad, sunflower seeds

A la pêche aux moules….- Moules et praires aux poireaux, bière, piment et herbes

A la pêche aux moules, moules, moules, je ne veux plus y aller maman, les gens de la ville, ville, ville, m’ont pris mon panier… despite mon panier, I still want to go mussel fishing!

I am afraid I cannot stop eating seafood, it’s becoming an obsessive compulsive thing, I somehow realized the more you do something, the more you want to keep doing it…and right now I am dealing with eating mussels or anything that looks like a mussel (so clams are included in it). I promise this will be the last seafood dish for a little while, unless I am unable to control my seafood compulsion and if I come to that point, I think I will have to start doing yoga or meditation.

I have been to my favorite store this weekend to the other side of the Bay and loaded my cart with so many wonderful goodies I thought I would never find. I think the day I will leave the Bay Area, I will miss this store so much, because at this point I have not seen something that amazing and exciting anywhere else, not even in any European city…just Berkeley, California. Berkeley I salute you.

Mussels are so popular in Mediterranean cuisine, and moules marinières, probably the most common way to prepare mussels in Belgium (and in France too), and are on every menu of any French restaurant in the US. So enough of moules marinières, and let’s add un “petit piment” in our mussels. Dans la vie, il faut du piment!, we need some spice in your life, don’t we?

Leeks and mussels go so well together, and here the broth is enhanced by lemon juice and chili, with a dash of beer, what a flavorful combination. I usually count 2 lbs of mussels per person, depending if you serve mussels as an appetizer or main course and the appetite of your guests.

Ingredients for 2

• 2 lbs mussels
• 1 lb clams
• 1 shallot, chopped
• 1 garlic clove, minced
• 1 leek, chopped
• chili flakes
• juice of one lemon
• a dash of beer (1/2 cup)
• 1/2 tbs parsley, chopped
• 1/2 tsp basil, chopped
• 2 tbs olive oil
• salt and pepper

Preparation

In a large pot, heat 1 tbs olive oil. Add shallots and garlic, stir and let it brown for a few minutes. Add leeks and cook until tender, then add chili flakes.  Add mussels and clams to the pot. Stir well, adjust with salt and pepper.

After the mussels and clams are half open, add beer. Mix well. Cover and let the mussels cook until they open completely. Add lemon juice and 1 tbs olive oil, stir and cook for an additional 2-3 minutes, at the end at parsley and basil.

Appetizers, Express - Less than 30 minutes, Fish/Seafood Appetizer, beer, chili, french, leeks, moules, mussels, seafood

Rapide et facile – Cabillaud au sel de lavande, salade de fenouil et pommes de terre grillées, tomate rôtie

I had a very little time for lunch yesterday since I had a doctor’s appointment early in the afternoon. I currently have no car, looking to buy one, so public transportation here I come…

I evaluated it would take me over one hour to get to the doctor, since I had to make a connection. I don’t know if any of you have ever taken public transportation in San Francisco, but some Muni lines are nice and clean and some others are packed, loud, people yelling, insulting one another and dirty…unfortunately I had to take that one. At that point, I wished I had a car…I think something should be done to improve the public transportation system and the quality of the streets. Better public transportation would help the environment and decrease the traffic.

Before my trip to hell, I found the perfect fast food plate. Honestly, this is fast food. It took me less than 30 minutes to put it all together and perfectly flavored and balanced. I like fresh herbs, and food that doesn’t cook for hours soaked in heavy sauces. I love fresh crisp flavors, and this fish dish fits that category. There are few simple ingredients such as lemon juice, herbs, etc…nothing too complex, so nothing overpowering to confuse your palate.

This dish smells and tastes comme la Provence with the fennel and lavender. This is perfect for one of those days when you don’t have too much time too spend in the kitchen but still want to eat a decent healthy meal.

Ingredients for 2

For the cod

• 2 cod fillets
• 2 tsp lemon juice
• 1 tbs olive oil
• lavender salt
• pepper

For the vegetables

• 2 fennel bulb, thinly sliced
• 3 potatoes, sliced crosswise
• 1 heirloom tomato, cut in half
• 1/4 tsp cumin powder
• 1 garlic clove, crushed
• 1 tbs parsley, finely chopped
• 1 tbs mint, finely chopped
• one pinch cayenne pepper
• 1 tsp lemon juice
• 1 tsp cider vinegar
• 1 tbs olive oil + 1
• salt and pepper
• Fleur de sel for the tomato

Preparation

First prepare the potatoes. Drizzle them with salt, pepper, olive oil and cider vinegar. Place in the oven and broil on both sides until golden brown and cooked all the way through. While potatoes are cooking, grill the fennel on a grill pan. Add fennel to the potatoes.

Drizzle cod with a little olive oil, salt and pepper. Broil on both sides until cooked all the way through.

Grill tomatoes on grill pan.

In a small mixing bowl, mix olive oil, lemon juice, garlic, parsley, mint, cumin powder, cayenne pepper, salt and pepper. Pour on top of fennel, potato mixture and toss.

Add lavender salt on top of cod, drizzle with lemon juice and olive oil.

Add Fleur de sel and pepper on top of tomato halves and a little olive oil.

Serve each item in a plate.

Express - Less than 30 minutes, Fish/Seafood cod, express meal, fennel, fish, lavender salt, potato, salad

Amer et sucré – St Jacques à la mandarine sur lit de Trévise

One day before thanksgiving and I am so not in the mood for turkey, but fish, seafood, and more seafood. I think my guests would be disappointed, if I serve them a seafood dinner.

Thanksgiving dinner will be a non-American Thanksgiving with a white fish terrine, turkey with porcini, truffles, and cognac stuffing, chestnuts, chanterelles, and a bunch of nontraditional vegetables such as cauliflower purée, and potatoes boulangère, and to keep the tradition, a cheese plate with a green salad and ending with a pear and chocolate charlotte.

I was going to make a chocolate and pear tiramisù but then I realized that’s what I made last year, so let’s be a little more fun. I think there is still a little bit of Thanksgiving in there, don’t you think? I would make yams but the French don’t like yams nor cranberry sauce, so two ingredients that won’t be on the table…and no pumpkin pie either….

I’m sure there will be people thinking I am just ruining it, and that is so not a Thanksgiving dinner. I am sorry if I’m calling Thanksgiving something that should be called something different.

It’s been a while I did not make scallops, and those made my day…Scallops marry perfectly well with the the citrusy flavor of the mandarin. Radicchio brings a little bitterness to the dish and balances well the natural sweetness of scallop and mandarin. I love flaming with liquor, and Calvados is one of my favorite alcohol in cooking, since it’s made with apples and a you do get a very fruity flavor. It’s a quick dish to prepare when you feel like something on the fancy side but still that doesn’t take forever to prepare, that’s the one. I had to make my fish terrine and my chocolate charlotte so I didn’t have much time to play with anything else today.

Ingredients for 10 scallops

• 10 large scallops
• 10 mandarins
• 1 head of radicchio, cut in strips
• 1 garlic clove, crushed
• 1 shallot, finely chopped
• 1 tsp coriander seeds, crushed
• 1 tbs heavy cream or crème fraîche
• 1 tbs calvados (or any fruity liquor)
• 1 tsp olive oil
• salt and pepper

Preparation

In a pan, heat olive oil, add garlic, stir and add radicchio, adjust with salt and pepper. Cover and let it cook at medium temperature until radicchio is tender but not overcooked.

In a grill pan, grill scallops on both sides and keep warm.

Squeeze the juice of the mandarins and keep aside. Crush coriander seeds in a mortar.

In another pan, heat olive oil, add shallots and let them brown. Add coriander seeds, stir to get the flavors out, then add mandarin juice. Let it reduce for a few minutes. Add Calvados and flame. Add cream and let it reduce for less them one minute. Adjust with salt and pepper

Serve in individual small dishes. Place one tsp of radicchio in the middle of the plate, add one scallop on top and spoon some mandarin sauce on scallop. Decorate with chervil.

Appetizers, Express - Less than 30 minutes, Fish/Seafood Appetizer, mandarin, radicchio, scallop, seafood

C’est la saison des coings! – Sandwich de brioche grillée à la ricotta, miel et coings caramelisés

Again, one of those days where I made a trip to la Boulange to get some Brioche, among many other things…I keep forgetting that Whole Foods distribute it. We are so used to savory sandwiches that I wanted to use the best brioche in town for some sweet morning treat. If you have a little time in the morning for breakfast it’s delicious with a nice cup of coffee. I thought half of it would be enough and I have to admit that both pieces were not.

Usually brioche can be greasy, especially the one you buy at the store, it is indeed filled with butter. So you cannot eat it every day, or you might have to get a membership at the local gym and work your calories out! Sorry, I am indeed a fitness freak and seems like I am built with a calories counting machine inside my head. BUT that doesn’t mean that I don’t enjoy eating and that I eat fat-free stuff. You can really love wholesome and fabulous food that is still healthy and good for the mind and body. Anyway, la Boulange brioche is not that greasy, at least you don’t have shiny fingers after you finished eating it!

It is quince season, and using seasonal ingredients is really the best. So obviously, running into those quinces, I had no other option than buy them. In France, where I grew up, during fall we have tons of those and make jams with them. That quince jam is so delicious, it smells like a perfume and seriously, you just want to spread some on your neck.

You cannot eat quince raw like you would eat a pear. It needs to be cooked, so you can use them for making chutneys, or jams or just caramelize them in a pan.

For 2 people

• 4 slices of brioche (about 1.5 cm thick)
• 4 tbs ricotta
• 2 quinces, peeled and sliced
• vanilla powder
• 2 tbs honey
• 1 tsp sugar
• 1 tbs butter

Preparation

Cut brioche in four slices. Melt butter in a non-stick pan, add quince slices, sprinkle with a little sugar and brown both sides.

Grill brioche in a grill pan on both sides. Top one slice with 2 tbs ricotta, sprinkle with vanilla powder. Add honey and quince slices. Top with the other brioche slice.

Breakfast/Brunch, Express - Less than 30 minutes Breakfast/Brunch, brioche sandwich, honey, quince, ricotta

Méli-mélo de papillotes – Pommes, poires et bananes au miel, raisins, pistaches et noix de coco en papillotes avec glace vanille

Des pommes, des poires et des….bananes!! I have been thinking about those papillottes for so long. I thought about them kept thinking about them, and always made something else…I kept doing that for weeks. Time to stick to the plan! They’re an express dessert and extremely delicious. We tend to forget that quick meals can be exquisite.  Papillottes are so much fun to make and look great when you give one individually to your guests.

Fruit based desserts are light and cooked fruits go deliciously well with spices. Of course, if you like cinnamon, you can add some. I am a big vanilla fan and could use vanilla everywhere. The only place I don’t like vanilla is in perfume. I think it’s way too sweet as a scent but I could drink it! I brought from France some vanilla powder which is basically vanilla beans and pods ground, so the powder is brown like the bean and not white (I have seen it white here) , if you can’t find it, you can add 1 tsp of vanilla extract.

Those papillotes are perfect with apples and pears because they remain firm, and don’t get mushy like peaches or other summer fruits would. Fall just got here and we can enjoy the beautiful fruits it brings along.

Papillote has different meanings, but traditionally it refers to a chocolate candy wrapped in a golden or silver wrap with a personal message included in it. Supposedly it comes from Lyon and they’re consumed during Christmas.

Ingredients for 2 papillotes

• 1 golden apple, peeled and sliced
• 1 large pear, peeled and sliced
• 1 large banana, sliced
• 1 tbs unsalted pistachios
• 1.5 tbs golden raisins
• 1 tbs honey
• 1.5 tbs grated coconut
• 1 tsp vanilla powder

Preparation

In a mixing bowl, add all fruits together, then add honey, vanilla powder, raisins, coconut and pistachios. Mix well. Place in a parchment paper, wrap tightly so no air can get in and cook in the oven for about 20 minutes at 375F. Serve warm with vanilla ice cream.

Desserts, Express - Less than 30 minutes apples, banana, coconut, Dessert, papillotes, pears, pistachios, raisins

Pan Bagnat revisité – Pan bagnat et thon grillé au poivre ou quelque chose dans le genre

Sandwiches are not my favorite food, I very rarely eat sandwiches, almost never…but on Sundays I sometimes go to “Le Garage” in Sausalito for brunch (a little touristy town across the Golden Gate bridge), it’s a really cute French restaurant that serves good brunches, fresh, seasonal products and with a gorgeous view of the Bay, so all reasons combined to make it a great place for brunch.

Last time I had brunch there, I tried their Pan Bagnat, a typical sandwich from Nice, just because I had already tried everything on their menu and I was starving (that’s when I can appreciate a sandwich). I never order sandwiches in a restaurant, not because I am a snob or picky, just because I really don’t like to eat that much bread at once, it’s that simple. Besides, for me sandwich is something you eat “sur le pouce” (on the thumb) meaning on the go, you grab it and leave or they’re great for picnic but I don’t like to sit down in a restaurant to eat a sandwich.

Anyway to cut it short, one Sunday Pan Bagnat and myself met again after such a very long time that I had almost forgotten its existence and we fell in love over again.

Pan Bagnat, in dialect from Nice (Pain baigné = wet bread) is made with salad, tomatoes, cucumbers, sliced eggs, tuna, olives niçoises (also sometimes anchovies are used) and lots of olive oil (that’s where its name comes from, wet in olive oil). You can use green peppers, and basil as well. The bread used is a special round bread that is opened, with the white part of the bread removed (I have just learned that technically in proper English it’s called crumb – no S). The composition of Pan Bagnat is very similar to salade niçoise, and using local ingredients from Nice. The round bread is soaking in vinegar, olive oil to make it softer and then filled with those ingredients. Every bakery in Nice sells those but you can find it in other regions as well.

My Pan Bagnat has been a little modified from its original recipe, for the purists, please forgive my audacity to call it Pan Bagnat…Instead of canned tuna I used fresh ahi tuna grilled coated with coarse black pepper and some bell pepper paste as a spread.

Ingredients for 4 sandwiches

For the spread

• 1 cup  roasted red peppers
• 6 basil leaves
• 2 tbs walnuts
• 1/2 tsp crushed garlic
• ¼ cup olive oil
• salt and pepper

Sandwich Ingredients

• 4 slices ahi tuna (about 7.2 oz each slice)
• 1 cup arugula
• 2 heirloom tomatoes, sliced
• ½ English cucumber, finely sliced
• 2 eggs, boiled, sliced crosswise
• 4 radishes, slices
• 2 tbs Niçoise olives
• 4 tsp capers
• ½ red onion, sliced crosswise (to get rings)
• 4 tsp. coarsely grind or crushed black pepper
• 2 tsp dill, chopped
• wine vinegar and olive oil for drizzling
• Kosher salt

Instructions

Cut the roll in two, still leaving the bottom portion bigger than the top. Remove some of the white part of the bread  from bottom side.

First start preparing the spread. Place roasted pepper in a mixer, then add basil, garlic, basil, walnuts, olive oil and salt.  Mix to obtain a smooth paste. Adjust with salt if necessary. Set aside in an airtight container and place in the refrigerator.

Crush black pepper in a mortar or you can also use a pepper grinder that grinds coarsely. Place pepper in a flat surface or a plate. Add kosher salt to both sides of the tuna and press tuna firmly on top of pepper to coat both sides.

Grill tuna under broiler or on a grill on both sides for 3 minutes each sides or until the outside is cooked but still rosy in the middle. Do not overcook, leave the center of the tuna rare. When cooked remove from the oven or grill, and slice in small strips.

Using your hand squeeze firmly cucumber slices to remove excess water, add a little olive oil, dill and salt.
Spread 1 tbs of the roasted pepper pesto on each sides of bread. Place arugula, tomatoes, egg, tuna strips, cucumbers, onion, capers, radishes and olives. Drizzle with extra olive oil, a little wine vinegar. Press firmly and serve.

Express - Less than 30 minutes, Fish/Seafood crudites, nicoise, pan bagnat, salad, sandwich, tuna

Les ravioles d’Alain Ducasse – Ravioles de tomate et olives vapeur, sauce soja et balsamique

Since I have been talking about alain Ducasse and that he is one of my favorite chefs,  and one of the most prestigious in France with its 14 Michelin stars, I thought to present one of his recipes that combines the flavors of Western cuisine with the technique of Asian cooking. His cuisine uses an abundance the freshest seasonal ingredients and harmony of flavors. I think I will throw some of his recipes occasionally, because they deserve to be more exposed among the general public. In the US, obviously, people are more familiar with American or British chefs, and Alain is one my favorite chefs of all.

As much as I love to make traditional Italian ravioli, or French ravioles, Asians ravioli have their own particular personality and character. I did not change anything to its original recipe. I have been looking at this one for a while and never tried making it. Usually I like to create things on my own and experiment new recipes but when it has to do with Alain Ducasse, his style of cuisine “me parle” speaks to me in a way that I completely feel in symbiosis with it, and if I use his recipes, I leave them the way they are.

Actually, Alain is not longer French, he became Monégasque, which means citizen of Monaco, and gave up his citizenship but we do love him anyway.

The particularity of this recipe is that the ravioli stuffing is using Western ingredients but are steamed, often used in Asian cuisine and dipped in a pungent balsamic-soy sauce. It’s quite an easy and simple dish but with the right ingredient combination to get that exotic-but-not-so-exotic-touch. Besides, unlike Italian ravioli, you can use wonton wrappers and don’t have to make your own pasta dough. That cuts the preparation time and is the secret to this wonderful but yet quick dish.

Ingredients for 14 dumplings

• 1 egg yolk
• 1 tbs cornstarch
• 8 square wonton wrappers
• 2 to 3 large cabbage leaves, for steaming
• 1 tbs sweet black soy sauce
• 1 tbs balsamic vinegar
• Lettuce to garnish

Filling

• 2 fresh medium tomatoes (about 4 oz or 125 g), blanched, peeled and deseeded, flesh diced
• 4 shallots, minced
• 3 to 4 tbs sundried tomatoes, diced
• 12 pitted black olives, diced
• 3 tbs minced spring onions
• 1/4 tsp salt
• 1/4 tsp ground white pepper

Preparation

Start making the filling. In a bowl, mix tomatoes, olives, shallots, spring onions, sundried tomatoes, salt and pepper.

Mix egg and cornstarch.

Using a wonton wrapper, place 1 tsp or 1 small tbs of filling in the middle of the wonton. Use egg and cornstarch mixture around the dumpling. Place another wrapper on top and using your hand, press firmly on the edges to seal wonton. The egg and cornstarch will seal the wonton.

Mix balsamic vinegar with soy sauce.

Using a bamboo steamer, place cabbage leaves on bottom, place wontons on top of leaves and steam for 3 minutes. Serve with lettuce and add some dipping sauce on top.

Appetizers, Express - Less than 30 minutes, Pasta, Vegan dumpling, olives, ravioli, steamed, tomatoes

La tartine qui met en appétit – Tartine de saumon au gingembre, câpres, et herbes mixtes

After a beautiful and sunny day, we are back to the grisaille, which literally translates to “greyness”, the good thing about this type of weather is that you can stay home and cook. hat would be the positive thing. I have really never experienced the San Francisco summer, and it can be overwhelming if you need the natural light to enhance your spirit. This summer has been quiet in terms of business, but it will pick up in the fall. Usually in summer I am in Europe, visiting my family but this year I will probably go home a little later.

What about a nice tartine of salmon enhanced with lots of various fragrant herbs on a slice of toasted baguette? It will color your day. It surely did color mine.

The first time I made those toasts, I used smoked salmon instead of fresh, on small toasted baguette as an amuse-gueule or amuse bouche as they would say in the US, and everyone loved it. You can use either fresh salmon or smoked, depending on what you feel like. I put it on toasted bread but you can serve it on a plate, and on top of a mâche salad and with a slice of bread on the side. You can play with it. It’s very versatile.

For 4 medium size tartines

• 1 salmon fillet
• 4 slices of Italian country bread, toasted
• 1 tsp capers, chopped
• 1 tsp chives, chopped
• 1 tsp tarragon, chopped
• 1 tsp cilantro chopped
• 1 tsp red bell pepper, finely chopped
• chili flakes
• 1/2 tsp ginger, grated
• 1 tbs red onion, chopped
• 1/2 tsp strong Dijon mustard
• 1/2 lemon juice
• 1 tsp olive oil
• salt and pepper

Preparation

Broil salmon under broiler. When cooked all the way through, remove and shred in medium size pieces and place in a mixing bowl. For the dressing, add olive oil and all other ingredients and mix well. Add on top of salmon, adjust with salt and pepper. Toast a slice of baguette and add salmon on top.

Appetizers, Express - Less than 30 minutes, Fish/Seafood Appetizer, Dijon mustard, fish, ginger, herbs, Recipes, salmon, tarragon, tartine

I gamberi e le zucchine si sono innamorati – Penne integrali con gamberi, zucchine, e pomodori al peperoncino

Yes, they are…they are a great match! I had wonderful gnocchi in Italy a long time ago with shrimps and small diced zucchini – Gnocchi were small, and the sauce absolutely divine. When I make this combination, I always think about those gnocchi. My sauce has less tomato, I don’t want to drown the shrimps in a tomato sauce but I like the moist texture you get when adding one or two tomatoes to the other ingredients.

I know some French people think pasta is boring and that Italians eat tons of it…The first one is false and the second one is true. All my Italians friends and relatives eat pasta almost every day. I don’t, but once a week or every two weeks is a must.

I remember once, a cousin of mine came to France to visit on his honeymoon, he is a great and sweet guy, but never went out of his country, always lived in a small Italian town called Fossombrone in the Marche region, and never been exposed to other cuisines other than his mothers, and the only think he would eat every day was spaghetti with tomato sauce (spaghetti al pomodoro). My mom was going crazy, I thought it was funny to not even want to try out French gastronomy. I guess when your palate has been used and trained to like certain flavors, everything else tastes weird. I remember some Indian friends as well who who put ketchup and chili on anything they would eat.

Anyway, if you like shrimps and zucchini, you would love this pasta dish, it’s simple but the flavors blend wonderfully.

Ingredients for 2

• 1/3 lb whole wheat penne or (160 g)
• 1/3 lb shrimps
• 3 zucchini, sliced
• 2 tomatoes, seedless and chopped
• 2 garlic cloves, crushed
• hot chili pepper
• 2 tbs olive oil
• 1 tbs parlsey
• salt and pepper

Preparation

Heat olive oil in a pan, add garlic and stir for a few minutes to get flavor out. Add tomatoes and zucchini, salt and pepper. Cook for about 10 minutes until the tomato starts to thicken and zucchini to cook but still firm. Do not overcook the zucchini or they’ll get mushy. Add shrimps and chili. Cook until the shrimps are cooked.

Cook pasta al dente, drain and add to the sauce. Mix well. sprinkle with parsley and serve hot.

Express - Less than 30 minutes, Fish/Seafood, Pasta Add new tag, Recipes, shrimps, tomatoes, zucchini