Just before Chinese New Year, Lee Kum Kee sent me a gift pack with all their popular items. In the pack, sits a bottle of XO sauce. Think of XO sauce as the Asian style truffle, it is also known as the ‘Caviar of the Orient’ . For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket. The first dish I made with this XO sauce was Pan Seared Scallops with XO Sauce.
When I posted that recipe online, my page hits went through the roof. I have since gotten many great feedback from readers on that dish. I feel that using XO sauce on anything at all, makes the meal a whole lot more delicious.
I thought of this dish while I was walking my girls to their enrichment class on a Sunday morning. The husband went out to play soft ball that morning, so he will be coming home famished and hunting for food. Sunday also meant that my refrigerator and pantry will be low on fresh produce, as I usually go marketing on Tuesdays to stock up for the week. I had an hour to queue up for a caffeine fix, rush back home, make food, shower, and go pick the girls up. So I thought up this perfect dish, a slight variation from the usual aglio olio.
It only took me 10 minutes to put this together. Taste-tested it, and instantly knew I had to share this with all of you. Such a quick fix, but so darn delish! The husband came home had 2 servings, then asked if I could make him more of whatever this sorcery is. Lucky for him (and me), it was so easy to put together I could make him more in minutes. If you are looking for a quick fix meal, I highly recommend this. Personally, I felt that the new XO seafood sauce isn’t as spicy as the regular one. So do feel free to add some chilli padi to the recipe if you like your food hot & spicy. I made my girls’ portion without XO sauce but tossed it with a little crispy fried shallot.
- 100g angel hair pasta
- 3 tbsp of extra virgin olive oil
- 3 cloves garlic, minced or thinly sliced
- 2 tbsp XO sauce + 1-2 tsp XO sauce to serve
- Handful of bonito flakes, divided
- Salt and pepper to taste
- 1 tbsp chopped spring onions
- 1 tbsp chopped coriander leaves
- Cook angel hair pasta just shy of al dente in a large pot of salted water (about 2 minutes)
- Drain, reserving 1/4 cup of pasta cooking water, and set aside.
- Meanwhile, heat pan with 3 tbsp olive oil over medium heat for about 2-3 minutes.
- Add garlic to infuse oil, stir occasionally and watch heat so the garlic doesn't brown/burn.
- Add 2 tbsp XO sauce, and saute until heated through.
- Add pasta, and toss to coat. Adding in the reserved pasta water if needed.
- Season with salt and pepper.
- Remove from heat, and plate.
- Top with bonito flakes, spring onions, coriander, and a little more XO sauce.
Disclaimer: This post was made possible by Lee Kum Kee. However, all opinion expressed are my own.