Sous Chef Karabo Molatsana’s signature Seafood
Di Maria recipe
Sous Chef Karabo Molatsana brings refined flavour to the table with his signature dish, Seafood Di Maria – an elegant seafood pasta wrapped in the richness of authentic Napolitana sauce. Delicate yet vibrant, the dish marries the sweetness of ripe tomatoes with the briny freshness of the ocean, resulting in a plate that is both sophisticated and deeply satisfying.
Made to serve four, the dish is best enjoyed with a crisply chilled Chardonnay Pinot Noir blend, bringing brightness, freshness and a delicate fruit lift to every bite. Currently working at The Maslow Hotel Sandton, Molatsana regards seafood as one of the most challenging ingredients to master, describing it as incredibly unforgiving and requiring a high level of intuition and technical skill to perfect every time.
For Molatsana, excellence begins long before the first plate leaves the pass. In the rhythm of a high-volume kitchen, he believes success is 90% preparation, guided by the timeless French principle of mise en place – everything in its place – a philosophy that underpins his disciplined, thoughtful approach to cooking.
Seafood Di Maria
Ingredients
Seafood and pasta:
500 g linguine or fettuccine
250 g prawns, peeled and deveined
250 g calamari rings, cleaned.
500 g fresh mussels, scrubbed and de-bearded
Napolitana-Di Maria Sauce:
400 g canned crushed tomatoes (or high-quality passata)
60 g unsalted butter
30 ml extra virgin olive oil
25 g garlic, finely minced
120 ml dry white wine
60 ml heavy cream
10 g fresh basil, torn (for the Napolitana base)
15 g fresh parsley, chopped
3 g red pepper flakes
Salt and black pepper to taste
Method:
Boil 500 g of pasta in salted water until al dente. Reserve 100 ml of pasta water before draining.
In a large, deep skillet, heat 15 ml of olive oil. Sear the prawns and calamari for about 2 minutes. Remove and set aside.
In the same skillet, add the white wine and the mussels. Cover and steam for 3 to 4 minutes until they open. Use a slotted spoon to remove the mussels and set them aside with the prawns. Discard any that do not open. Keep the wine-mussel liquid in the pan.
Add the remaining olive oil and minced garlic to the wine liquid in the skillet. Sauté for 1 minute. Pour in the crushed tomatoes and the torn basil. Simmer on medium-low for 8 to 10 minutes until the sauce thickens and the tomato acidity mellows.
Stir in the butter and the cream. Whisk gently until the sauce turns a creamy orange-red. Season with salt, pepper and red pepper flakes.
Add the cooked pasta to the sauce. Toss well to coat every strand. If the sauce is too thick, add a splash of the reserved pasta water.
Fold the prawns, calamari, and mussels (and any juices they have released) back into the sauce. Heat for 1 minute just to warm the seafood through.
Garnish with fresh parsley and a drizzle of olive oil.
About the Chef
Karabo Molatsana has been part of The Maslow Hotel Sandton for nine months and brings to the kitchen a career shaped by ambition, discipline and an impressive rise through the culinary ranks. Before entering the food industry, Molatsana worked in Financial Accounting, later pursuing his passion for cooking and earning a National Diploma in Culinary Arts from the Capital Hotel School.
His culinary journey began at Riverside Sun as a commis chef, before he was headhunted to help open Kream at Mall of Africa as a Junior Sous Chef. He later joined Gemelli, where he rose through the ranks to become Executive Sous Chef. In the years following the shifts brought on by COVID-19, Molatsana moved into private cheffing and went on to hold leadership roles as Head Chef for the Empact Group, Six33 Country Clubhouse, and Fireroom Montecasino.
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