Rich mixed seafood fettuccine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tbsp olive oil
02 -
250 g (½lb) shrimp / prawns, peeled and deveined
03 -
150 g (5oz) mussel meat (approximately 500g with shells)
04 -
150 g (5oz) calamari tubes / squid heads
05 -
2 tbsp butter
06 -
4 garlic cloves, crushed
07 -
½ tsp chilli flakes
08 -
½ cup white wine
09 -
1-2 tsp lemon juice
10 -
1 cup cream
11 -
Salt and pepper to taste
12 -
½ cup parsley, finely chopped
13 -
500 g (1lb) pasta, cooked + 1 cup cooking water reserved
# Instructions:
01 -
In a large pan, add a splash of oil and allow to heat up. Season the seafood with salt and pepper then cook in batches until golden brown.
02 -
The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
03 -
Remove the seafood from the pan and set aside.
04 -
In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
05 -
Bring to a simmer and allow to reduce by half.
06 -
Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
07 -
Add the seafood (and any of its resting juices) and parsley and stir to combine.
08 -
Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.
# Notes:
01 -
Be careful not to overcook the seafood as it can become tough and rubbery.
02 -
The reserved pasta water helps to create a silky sauce that clings to the pasta.
03 -
You can use any combination of seafood you prefer or what's available.