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	<title>Rasa Malaysia &#187; Pasta</title>
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	<description>Easy Asian Recipes</description>
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		<title>Uni Pasta (Sea Urchin Pasta)</title>
		<link>http://rasamalaysia.com/uni-pasta-sea-urchin-pasta/</link>
		<comments>http://rasamalaysia.com/uni-pasta-sea-urchin-pasta/#comments</comments>
		<pubDate>Fri, 15 Mar 2013 17:59:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Sea Urchin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15062</guid>
		<description><![CDATA[This uni pasta or sea urchin pasta recipe was created a while ago for an old blog. I adapted the recipe from Eat A Duck I Must. I have never posted this recipe on Rasa Malaysia and thought this is a great recipe to share here. It&#8217;s a perfect dinner date recipe if you want to impress your guests or your significant other. If I am not mistaken, uni pasta is made famous by celeb chef extraordinaire Eric Ripert. I remember watching a TV program where Eric made his famous signature dish. The briny taste of fresh sea urchin, heavy cream, and cheese paired perfectly in this rich, creamy, and utterly delicious dish. This weekend, instead of making Asian food, try this uni pasta at home. We absolutely loved it when I made this. And while you are at it, you can sip your favorite white or red wine. It&#8217;s totally up to you! (Click Page 2 for the Uni Pasta (Sea Urchin Pasta) Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/uni_pasta_slide.jpg"/></div>]]></description>
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		<title>Linguine alle Vongole (Linguine with Clams)</title>
		<link>http://rasamalaysia.com/linguine-alle-vongole/</link>
		<comments>http://rasamalaysia.com/linguine-alle-vongole/#comments</comments>
		<pubDate>Fri, 03 Apr 2009 02:24:10 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Italian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Pasta]]></category>

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		<description><![CDATA[Approximate to where I work, there is this charming little Italian restaurant&#8211;Trattoria Amici&#8211;with a very friendly hostess that serves some of the best Linguine alle Vongole I&#8217;d ever tasted.(The best one is here.) My good friend E and I chanced upon Trattoria Amici not too long ago, when our Japanese counterparts were in town. Looking at the many choices on the Italian menu, E asked me what to order. I told her &#8220;Linguine alle Vongole.&#8221; She asked me what that was and I pointed her to the two old ladies sitting beside us (who happened to look like they have been dining at Trattoria Amici for their lifetime), slurping down their servings of linguine alle vongole. It was a great choice. E and I finished our order to great satisfaction. Work lunches can be great, sometimes. Since then, E and I are hooked on linguine alle vongole. We would call or message each other before lunch about our cravings, and then we would make our lunch pilgrimage to &#8220;clams&#8221;&#8211;our code name for linguine alle vongole. We go to Trattoria Amici at least twice a week for the fix, and each time, we request the server to give us more clams. We would hungrily devour our serving until not a trace left. And then, we would ask for extra serving of the rolls to sob up the clam juice. Lunch has never been so satisfying, but a $25 lunch for worker bees like us turns out to be rather extravagant, especially at the frequency we have. I told E that one of these days I was going to try making linguine alle vongole at home, and I would share my recipe with her. My version doesn&#8217;t pale much in comparison. It&#8217;s delicious, quick, and almost hassle-free to make. And it calls...]]></description>
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		<slash:comments>43</slash:comments>
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		<title>Angel Hair Pasta with Seafood Recipe</title>
		<link>http://rasamalaysia.com/recipe-angel-hair-pasta-with-seafood/</link>
		<comments>http://rasamalaysia.com/recipe-angel-hair-pasta-with-seafood/#comments</comments>
		<pubDate>Tue, 19 Jun 2007 01:22:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Italian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

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		<description><![CDATA[My old roommate in San Francisco A taught me how to make pasta. When we were living together in the bay area many years ago, I was in charge of making Malaysian and Chinese food in the kitchen, while A excelled in western food. She made killer mash potatoes (from scratch!) and great pasta. While we didn&#8217;t indulge in seafood-loaded pasta like this back then, her pasta was always delectable&#8211;with really simple ingredients such as unpeeled straw mushrooms, chicken or shrimp. It was a very humble, easy, and practical dish. It was great for our budgets, especially during the dot bomb days&#8230; If A were to read this post today, I am sure she would be amazed by my newly acquired cooking skill. I have since perfected my Italian pasta, plus I have upgraded the toppings to all our favorite fruits de la mer. I suspect she would ask for a second helping. *wink* To make it an ultra luxury dish, I got some fresh Florida rock shrimp. Both crunchy and succulent, Florida rock shrimp is worth every buck I spent. (They were priced at $19.95 per pound.) Throw in some calamari rings, scallops, shrimp, mussels, cherry tomatoes, and freshly-plucked sweet basil leaves, you have a 5-star dish that you can make anytime to impress yourself, or your guests. Click the above gallery to view the complete pictures set; a total of 8 pictures for your drooling viewing pleasure. (Click Page 2 for the Angel Hair Pasta with Seafood Recipe)]]></description>
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		<slash:comments>47</slash:comments>
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