nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Recipe: Your New Favorite Seafood Pasta, With Jason Stoneburner

culinaryteam

Go to the Recipe: Your New Favorite Seafood Pasta, With Jason Stoneburner

Find more posts tagged with

Comments

Michael_478742

What do you do with the garlic/oil?

Anthony_Kostroff_1089725

The toasted garlic is an aromatic, you add the other ingredients in to the same pan. Make sure to add the other ingredients as soon as you get the garlic aroma, one second too long and the garlic burns(becomes bitter).

Anthony_Kostroff_1089725

My guess is dried red peppers of some sort

Alina_1022404

At what point do you add the toasted garlic? The recipe doesn't mention.

Alina_1022404

Looks like paprika...

Craig_129164

Yes.. I love that dark orange color too!! Any advice Chef Steps?

aliciamanas

Do you think saffron will give that color in the photo? Uhmmm... well, I'll try 👍🏻

damian.gonsalves

saffron?

aliciamanas

Hi there! I've already tried to make lorighittas, they were quite alright i have to say the thing is that i used carrot juice to color them but after cooking they were just yelowish, how do you get that beautiful bright red color? Thank u!!