Hokkai at Home: Seafood Pasta

Hokkai at Home with our founder Marinus (47) from Driehuis: “Ever since we started Hokkai at Home, I also wanted to share a recipe myself. But like anybody else, I had to wait for my turn. Our marketing department is busy processing all the recipes that our home cooks send, which put me on hold for a while. Of course, I did not agree with that and so I kept trying until I was allowed to share my recipe today.

I love to cook and use our products in all kinds of dishes. I think the art of omission is the most important quality of any chef. If you can cook purely from the ingredients without too many additives, then you are a true master. It’s something I would really like to become better at. In any case, it’s where the Japanese and Italian cuisine are alike: cooking whilst leaving the product in its value. This way you can also make an Italian dish with our fish. I hope you enjoy my Seafood Pasta recipe as much as I did!”

How to prepare this dish

Ingredients (for 2 people)

  • Ebi (shrimps)
  • Hotate (scallop shell)
  • 150 grams of spaghetti
  • 2 tomatoes
  • 4 cloves of garlic
  • 3 stalks of parsley
  • 1/2 lemon
  • Can of anchovies
  • Splash white wine
  • 4 spring onions
  • Olive oil
  • Salt and pepper

Preparation method

  1. Thaw the Ebi and Hotate in the packaging for half an hour in cold water.
  2. Remove the heads from the shrimp and bring the heads to a boil in 400 ml of water. Once the water boils, add a good pinch of salt place over low fire.
  3. Peel the shrimps, you don’t have to remove the intestines because they don’t have them (at least, with these shrimps they are hardly visible).
  4. Cut the scallops in half.
  5. Coat the Ebi and Hotate on both sides with salt and pepper.
  6. Put them in a bowl with the juice and the grated zest of half a lemon, 3 cloves of crushed garlic, a generous dash of olive oil and chopped parsley.
  7. Bring plenty of water to boil for the pasta. When the water boils, first cook the tomatoes for 2 minutes, until you can remove the skin. Let the tomatoes cool in cold water before peeling them.
  8. Cook the spaghetti according to the package with 2 tablespoons of salt in the water. This really benefits the taste.
  9. Meanwhile cut the peeled tomatoes into cubes.
  10. Put a frying pan with olive oil on the stove and fry a clove of garlic with the anchovies and some chili peppers if desired. Break the anchovies into little pieces.
  11. Then add the marinated Ebi and Hotate with a good splash of white wine. Bake for about 1 minute. When the shrimps turn orange, scoop everything back into the bowl.
  12. Now fry the spring onions and tomato cubes on low heat in the same pan for 2-3 minutes.
  13. Drain the pasta and store the cooking water.
  14. Add olive oil to the pasta to prevent it from sticking. Then add the pasta to the vegetable mixture in the pan and stir well.
  15. Meanwhile, drain the shrimp heads over another bowl. Do not spill a drop; this is your valuable soup stock.
  16. Add the seafood to the frying pan and at last also the soup stock.
  17. If the pasta has absorbed too much moisture or if your tomatoes are too dry, add some cooking water from the pasta.
  18. Optional, but recommended: warm the plates in the cooking water of the pasta. They become warm and salty.
  19. Divide the pasta among the plates and make sure the shrimps are on top.
  20. Delicious with a California Chardonnay, if you didn’t finish it during cooking.

Did you also cook with Hokkai like Marinus? We would love to see your culinary creations as home cook on social media using the hashtag #hokkaiathome

どうぞ召し上がれ! Enjoy your meal!

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