The bucatini talay by Chef Ann Ahmed is a standout dish, combining Italian and Laotian flavors. This pasta dish boasts generous use of seafood with a boost of tom yum flavor. You can now whip up this luxurious bucatini talay with the following recipe.
Ingredients: (For 4 Servings)
● Uncooked bucatini pasta, 8 ounces
● Peeled and deveined tail-on raw jumbo shrimp, 8 ounces
● Cleaned and cut squid tubes, 6 ounces or 1 cup
● Sea scallops, 5 pieces or 3½ ounces
● Chopped garlic cloves, 2-3 cloves or 2 teaspoons
● Halved cherry tomatoes, ½ cup
● Finely chopped lemongrass from 1 stalk, 1 tablespoon
● Thinly sliced fresh makrut lime leaves, 1-2 leaves or 1 teaspoon, divided
● Roughly chopped fresh Thai basil leaves, ¼ cup plus more for garnishing
● Chile paste with soybean oil, ¼ cup
● Tom yum paste, ¼ cup
● Fish sauce, 1 tablespoon
● Tamarind powder, 1 teaspoon
● Olive oil, ½ cup
● Kosher salt, ½ teaspoon
● Granulated sugar, 1 tablespoon
● Take tom yum paste, chile paste, fish sauce, sugar, salt, tamarind powder, lemongrass, and ½ teaspoon sliced makrut lime leaves in a medium bowl. Stir well and set aside.
● Boil a large pot of salted water over high heat. Add bucatini pasta and cook al dente. Drain the pasta but reserve ½ cup of the liquid.
● Place a large skillet over medium heat and pour olive oil. Add chopped garlic to the heated oil and cook for about 1 minute until golden brown. Then stir in halved cherry tomatoes and cook for about 3 minutes until they blister and soften.
● Add 3 tablespoons of the paste mixture to the skillet and cook for about 2 minutes, stirring continuously. Once the mixture gets caramelized, add the scallops, squid, and shrimp. Cook for 2-3 minutes until the seafood gets cooked through and is opaque.
● Now, add Thai basil and pasta with the reserved cooking liquid. Stir constantly and cook for 1-2 minutes until the sauce evenly coats the pasta. Turn the heat off.
● Evenly divide the ready bucatini talay among 4 bowls and garnish each with additional Thai basil and remaining makrut lime leaves. Serve and enjoy immediately.
From stunning lakes to multi-colored hot springs, expansive meadows, and many other natural attractions, Yellowstone National Park is by no means short of attractions. Anyone who’s planning a family road trip should definitely consider this to be a prime destination.
Making a Trip to Yellowstone
Yellowstone tends to have around 4 million visitors annually, but thanks to the vast expanse covering over 3,000 square miles, it’s never too crowded to have a very pleasant experience. The national park covers territory from the northwest corners of Wyoming to the edges of Montana and Idaho. Great times to visit the national park are between April and May or September and October. The weather will be mild and it won’t be the peak tourist season. Although there are cozy hotels and sit-in restaurants to visit, one could save some money by using a spot in the camping areas and doing their own cooking over a campfire!
The area is home to many species including elk, buffalo, grizzly bears, wolves, and other types of wildlife. To avoid surprises, hikers are advised to make plenty of noise along the way and secure all their food during the night. It’s important not to wander off alone and to set up tents within the designated camping areas. Other safety notes pertain to altitude sickness. So, when visiting, be sure to have light meals, drink plenty of fluids, and steer clear of coffee and alcohol.
There are many different attractions in this National Park that certainly warrant a visit, such as the grand canyon of Yellowstone, which is approximately 20 miles long and a mile wide. Another popular natural attraction is the Old Faithful, the most well-known geyser in the world. Its eruptions average around 130 feet in height and it erupts around every hour and a half. Yellowstone Lake is one more of the numerous gorgeous spots to visit. It’s the largest freshwater lake in North America and its panoramic views ensure an experience to remember.