1 Tbsp butter
1 pc onion, minced
1 tsp garlic minced
200 g shrimps, shelled tail on
200 g squid, cleaned and rings
200 g mussels, halved and cleaned
4 tsp Lee Kum Kee Panda Oyster Sauce
4 tsp mushroom, halved
200 ml shrimps stock
500 g San Remo Fettuccine, cooked
1 pack Carbonara
1/2 pack Bechamel
1) Sauté onion with butter. Add seafood and Lee Kum Kee Oyster Sauce. Saute until cooked. set aside.
2) Heat shrimps stocks, Clara Olé Carbonara Sauce, Clara Ole Béchamel Sauce and mushroom to a simmer until sauce thickens.
3) Pour the sauce over cooked pasta and add seafood on top then serve.
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