This Chili Buttercream Lala Pasta is one of those dishes that gets everyone gathering a little closer to the table, followed by that inevitable, satisfying “mmm” after the first bite.
The lala brings a natural sweetness, paired with a rich buttercream sauce that’s infused with garlic, curry leaves, and a gentle heat from the spices. It’s creamy without being too heavy and it comes together in a way that feels a little special every single time.
Whether you’re cooking for family, guests, or just craving something indulgent, this is the one you should go for.
INGREDIENTS
- 250g spaghetti, cooked al dente in generously salted water (reserve pasta water)
- 125g butter
- 2 tbsp minced garlic
- 5 stems curry leaves
- 2 tsp chili flakes
- 1 tsp paprika
- 200ml cooking cream
- 3 cheese cheese slices
- 250g fresh lala (cleaned) or shelled seafood of choice
- Salt and extra sugar, to taste
HOW TO MAKE IT
- Melt butter in a large pan over medium heat.
- Add minced garlic and curry leaves. Sauté until fragrant.
- Stir in chili flakes and paprika, allowing the spices to bloom in the butter.
- Pour in the cooking cream and let it come to a gentle simmer until slightly thickened.
- Add sliced cheese and stir until melted into a smooth sauce. Season lightly with salt and extra sugar (I usually do 3 tbsp).
- Add the lala (or seafood of choice) and cook until the shells open.
- Toss in the cooked spaghetti and mix well, loosening the sauce with reserved pasta water as needed.
- Serve immediately, topped with crispy fried curry leaves or parsley if desired.
Watch the video HERE.
FAQ
- Why do I need to reserve pasta water?
A little pasta water goes a long way. It helps loosen the sauce while also making it cling better to the pasta, giving you that smooth, glossy finish. - Why should I be careful with salt?
There’s already quite a bit of salt coming from the butter, cheese, pasta water, and the lala itself. It’s best to season gently and adjust at the end. - Can I substitute lala with other seafood?
Of course. Prawns, mussels, clams, or even squid work just as well – use whatever you love or have on hand. - Can I use another type of pasta?
Yes, definitely. While spaghetti works beautifully for this, you can use fettuccine, linguine, or even shorter pasta like penne. Just go for something that can hold onto the sauce well. - Why add cheese to the sauce?
The cheese gives the sauce a little extra body and richness, making it feel more luscious and cohesive without needing too much. - How do I know when the lala is cooked?
Once the shells open, they’re ready. That’s your sign to move on – overcooking can make them a bit tough. - Can I make this less spicy?
Yes, just reduce the chili flakes or leave them out entirely. The dish will still be just as flavourful. - Why did my sauce turn clumpy or split?
This usually happens when the heat is too high or too much cheese is added at once. I like to keep the heat low and add the cheese gradually, stirring gently until it melts into the sauce. If it starts to look a little uneven, a splash of pasta water will help bring everything back together.
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