Seafood Pasta With Creamy Coconut Sauce

• 2 tbs olive oil
• 1 tbs Anchovy oil
• 6 rolled up Anchovies
• 3 tbs finely minced garlic
• 1 tbs dry thyme
• 3 tbs finely chopped fresh basil leaves
• 1 1/2 tbs light brown sugar
• 1 1/2 cup diced onion (yellow or white)
• 1 16-oz caned diced tomato
• 1/4 cup chicken stock
• 1 1/2 cup coconut milk
• 10 large shrimp (20-25/per pound)
• 1/2 lb cod, cut into 8 pieces
• 10 large mussels
• pasta for 2 people
• capalini or
• linguine or
• pappardelle

1. 1. heat the oil in medium heat till simmer
2. 2. add Anchovies till 90% melted
3. 3. add onion till translucent and start to brown on the edge
4. 4. increase heat to medium high. add tomato, thyme, 1 tbs basil, sugar. cover the lid till it boils
5. 5. uncover the lid and lower the heat to medium low. continue boil till 1/2 liquid is evaporated
6. 6. increase heat to medium high. add chicken stock. cover the lid till it boils
7. 7. add mussels and fish. cover the lid till all the mussels are open.
8. 8. add shrimp and cook till they turn pink and just start to curl
9. 9.add coconut milk and bring it to simmer.
10. 10. add remaining basil, salt and peper to taste.
11. 11. add cooked pasta and toss.
12. 12. divide pasta into 2 servings

olive oil, anchovy oil, anchovies, garlic, thyme, fresh basil, brown sugar, onion, tomato, chicken stock, coconut milk, shrimp, cod, mussels, pasta, capalini, linguine

Taken from www.epicurious.com/recipes/member/views/seafood-pasta-with-creamy-coconut-sauce-50120803 (may not work)