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Bucatini Talay

Bucatini Talay

Al dente bucatini soaks up a hot and sour tom yum paste-laced sauce in this fresh seafood pasta.

Calories
223
Carbohydrates
13g
Protein
24g
Potassium
228mg
Fiber
6g
Sugar
13g

Ingredients

  • 1/4 cup chile paste with soybean oil (see Note) 

  • 1/4 cup tom yum paste (see Note)

  • 1 tablespoon granulated sugar

  • 1 tablespoon fish sauce

  • 1 tablespoon finely chopped lemongrass (from 1 stalk)

  • 1 teaspoon tamarind powder (see Note)

  • 1/2 teaspoon kosher salt

  • 1 teaspoon thinly sliced fresh makrut lime leaves (1 to 2 leaves), divided

  • 8 ounces uncooked bucatini pasta

  • 1/2 cup olive oil

  • 2 teaspoons chopped garlic (about 2 garlic cloves)

  • 1/2 cup cherry tomatoes, halved

  • 8 ounces peeled and deveined tail-on raw jumbo shrimp

  • 1 cup cleaned and cut squid (tubes only) (about 6 ounces)

  • 5 sea scallops (about 3 1/2 ounces)

  • 1/4 cup loosely packed fresh Thai basil leaves, roughly chopped, plus more for garnish

Direction

  1. Stir together chile paste, tom yum paste, sugar, fish sauce, lemongrass, tamarind powder, salt, and 1/2 teaspoon sliced lime leaves in a medium bowl until combined. Set aside. (Mixture can be stored in an airtight container in refrigerator up to 3 days.)

  2. Bring a large pot of salted water to a boil over high. Add pasta; cook according to package directions for al dente. Drain, reserving 1/2 cup cooking liquid.

  3. Heat olive oil in a large skillet over medium. Add garlic; cook, stirring often, until fragrant and golden brown, about 1 minute. Stir in tomatoes; cook, stirring often, until tomatoes soften and blister, about 3 minutes. Stir in 3 tablespoons reserved chile paste mixture. Cook, stirring constantly, until caramelized, about 2 minutes. Add shrimp, squid, and scallops; cook, stirring often, until opaque and cooked through, 2 to 3 minutes. Add basil, pasta, and reserved 1/2 cup cooking liquid; cook, stirring constantly, until sauce evenly coats pasta, 1 to 2 minutes. Divide evenly among 4 bowls. Garnish with remaining 1/2 teaspoon lime leaves and additional Thai basil. Serve immediately.

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