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.
There are very few dishes I am willing to get on a plane for, just to eat again.
But I would sit in a metal tube in the sky a million times for a plate of chef Ann Ahmed’s Bucatini Talay.Using two forks, shred the meat.
Return the meat to the sauce to warm through.Spoon the meat and sauce into bowls, sprinkle with the remaining 2 tablespoons of cilantro, and serve with steamed white rice or warm tortillas.. Make ahead.
The ropa vieja can be refrigerated for up to 2 days..Originally appeared: March 2010.Feeling a little strapped for cash post-holidays?
