New Zealand Superior Wild Abalone Pasta in Red Wine Cream Sauce

Name: New Zealand Superior Wild Abalone Pasta in Red Wine Cream Sauce
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Cuisine: Mains
Ingredients: 1 can Golden Chef New Zealand Superior Wild Abalone; 300 ml Just Wine Shiraz; 200 g Angel Hair Pasta; 200 ml Cooking Cream; 4 sprigs Thyme; 3 cloves Garlic; 3 Shallot; 2 Bay Leaf; 50 g Butter; 1 Tbsp Olive Oil; 1 Tbsp Sugar; 1 dash Garlic Oil; 1 dash Salt; 1 dash Pepper

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Level

moderate

Cooking

25 min

Preparation

45 min

Ingredients

Servings

Golden Chef New Zealand Superior Wild Abalone	1 can
Just Wine Shiraz	300 ml
Angel Hair Pasta	200 g
Cooking Cream	200 ml
Thyme	4 sprigs
Garlic	3 cloves
Shallot	3
Bay Leaf	2
Butter optional	50 g
Olive Oil	1 tbsp
Sugar	1 tbsp
Garlic Oil garnish	1 dash
Salt to taste	1 dash
Pepper to taste	1 dash

How to cook

Prepare the pasta

Cook the angel hair pasta till al dente then set it aside.

Start cooking

Sautee the garlic, shallot and thyme with olive oil then add in the shiraz.
Reduce till the mixture is syrupy then add sugar.
Add in the cooking cream, wild abalone, 100ml of brine and bay leaf then simmer over medium high heat for 25 minutes.
Baste the abalone with the sauce occasionally.
Remove the abalone and strain the red wine sauce to another pan.
Optional: if the sauce is not thick enough, add in butter and stir well till butter is dissolved.
Add in the cooked angel hair pasta and abalone, and coat them with the red wine sauce.
Drizzle some garlic oil over the pasta then serve!