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Make a chilli pasta with culinary spices

Green chillies and clams can make a pasta with a difference

When considering how to give their pasta dishes a twist that will make their offerings really stand out from the crowd, caterers could turn to culinary spices to infuse the meals with exciting new flavours.

Chef and patron of Ottolenghi and Nopi in London Yotam Ottolenghi suggested serving orecchiette vongole with spicy chilli paste in an article for the Guardian.

"The green chilli paste is refreshingly hot and delicious," he remarked, adding: "Use it sparingly, though, or it will mask the flavour of the clams."

However, experimentation could be a good idea, as a spicier meal may be preferred by some diners - or clientele could be given an option on the menu.

Indeed, McCormick's resident expert Chef Steve suggests playing with dishes that could stand to be improved and this can also nurture ideas for other recipes.

Preparation of Mr Ottolenghi's dish involved sauteing chillies and garlic, before adding wine and clams, steaming until they open and serving with pasta.

Related Products: Chilli Powder, Chopped Garlic in Oil, Ground Cumin, Ground Coriander

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