Chitalian Crispy Angle Hair Pasta with Seafood
Makes 4 servings

Ingredients

250 Grams (8 oz) Prawns, peeled and de-veined
250 Grams (8 oz) Calamari (squid), cleaned
400 Grams (14 oz) Angle Hair Pasta
3 Tablespoons olive oil
1 Onion, peeled and minced
100 Grams (3 oz) asparagus, chopped
1 Carrot, peeled and cut into strips
2 Tablespoons oyster sauce
1 Tablespoons Hoisin sauce
½ Tablespoons soy sauce
2 Cups chicken stock
2 Teaspoons flour, dissolved in water
Salt and pepper to taste

Directions

Boil water with salt in a pot.  Put Angle Hair pasta in the pot and cook for 5 minutes.  Then, run the pasta under cold water.  In a frying pan, put olive oil in and the pasta.  Fry until the pasta is slightly crunchy.  Then, set aside.
In a frying pan, put the olive oil in to heat up and add garlic.  Saute until the garlic is golden brown.  Add the onion and Calamari and stir fry for 3 minutes.  Then, put the prawns and stir fry for a minute.  Add carrots and asparagus and stir for 2 minutes.  Put the oyster sauce, Hoisin sauce, soy sauce and chicken stock in the wok and stir for a minute.  Put in the flour mixture and stir until you can see the consistency in the sauce.
Place the sauce on the noodles and serve.