The secret to Juan Arbelaez's Thai-inspired linguine

Pasta, Juan Arbelaez declines them in all ways in his book

 published by Marabout.

And we still enjoy his pasta shells with pesto or his penne with arrabiata, they are so simple and quick to prepare.

So why not get started, for our series "Pasta così!"

», in a slightly more personal recipe, with linguine à la Juanithaï?

Pasta “both Thai and a little me”

“The story of this dish is that of a culture flash, explains the chef to

.

Pasta of Chinese origin but treated in the Italian way with a curry sauce and coconut milk.

I've never traveled to Thailand other than by taste buds, but there are a lot of ingredients in Thai cooking that are used in the kitchen back home in Colombia.

Long coriander, lime… are ingredients that are very similar to what I ate when I was young and that give me chills.

In short, these Juanithaï linguine are both Thai… and a little me!

That is to say, full of flavors and peps.

Like this idea of ​​covering the pasta with shallot and bread crumbs, “to bring something pretty crazy to this dish: its crispiness.

»

Surprisingly, the touch of green does not come from basil, as in Italy, or from coriander as in Thailand, but simply from parsley.

"I find that parsley in pasta works very well", explains the man who describes himself as "a big fan of linguine alla vongole, with just parsley, garlic and clam juice".

Juanithaï linguine for 4 people

1. Coconut curry sauce: Put a teaspoon of red curry paste and 20cl of coconut milk in a small saucepan.

Let simmer over low heat.

2. Pasta: Cook 320 g of linguine in a large pot of salted water (with two pinches of coarse salt) for three minutes less than the time indicated on the package.

Drain them, collect a ladle of cooking water, then put everything back in the pan.

Add the coconut curry sauce, then finish cooking over low heat for three minutes, stirring regularly.

3. Breadcrumbs: Slice a shallot.

Pour 4 tablespoons of olive oil into a frying pan and sauté over medium/high heat for two minutes.

Add 4 tablespoons of breadcrumbs (or mixed toast, stale bread passed through a cheese grater, Japanese panko or roasted corn flour) and sauté until golden brown (count 3-4 minutes).

4. The finish: Finely chop 20 parsley leaves.

Arrange the pasta on a plate.

Sprinkle with chopped parsley and grated parmesan, add the zest of a lemon and sprinkle with shallot breadcrumbs.

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