Tuesday, February 8, 2011

Koh Pangan seafood pasta

We spent this new year vacation on Koh Pangan in Thailand and since we came back I couldn't help thinking about seafood pasta we had in Angels bay restaurant. Surprisingly, it is an excellent pizzeria ran by the French.


  1. parmigiano (sir) s seafood (i voobsche luboi riboi) nelzia (ya em, no vse italianci vidja eto rvut na sebe volosi:))

  2. It looks like a hot topic))). Just looked it up on google and found that someone even investigated why the Italians consider parmesan over seafood pasta a mauvais ton:

    Our French chef in Angels bay didn't though. And we enjoyed the dish a lot. Also looks like other celebrity chefs do use parmesan in seafood pasta (http://www.bbc.co.uk/food/recipes/freshseafoodpasta_85131) but that's probably for they are not Italians)))

    Great thanks for bringing this up though! I didn't even know it's such a discussion firing topic!

  3. ya toje lublu s parmigiano vse podrjad, no tut v Italii ludi pravda na eto stranno smotrjat:)) No tut voobsche mnogo bzikov naschet edi u vseh:))

  4. Looks like there is a rationale behind this: parmigiano can be too strong for most of the seafood, so it can "kill" the fine seafood flavor.

  5. I just stumbled upon your site and recipes! Congrats! This recipe is definitely one that we'll try within the next weekend!
    We are Greek food bloggers, and maybe this recipe from our blog would interest you (since you're also a friend of pasta/seafood):
    Congrats again!

  6. Oh, lovely! Thank you for letting know about yourself. This pasta with mussels looks great. Just joined your blog:)

    1. We actually moved here: www.pinchofcinnamon.com
      now the updates are posted there - welcome:)