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            Every now and then, my friend Lynne will make her Seafood Fettucine and it's heavenly!   She was over on Friday evening and made this wondrous dinner for us in our kitchen...which is a total bonus when someone does that for you!  And, you don't even have to go out to a restaurant to have a primo meal....so great!

            Don't forget the first rule of shellfish!
If the shell isn't closed when preparing to cook, don't cook it!  If the shell isn't open after you cook, don't eat it!  Be a safe gorger!  Hahahaha!


Ingredients
2 - 28fl oz cans of diced tomatoes
2-3 cloves minced garlic
1/2 vidalia onion, diced
juice of one lemon
2 Tbsp Worcestershire Sauce
1/2 cup white wine
spoonful of sugar
1 can of clams, drained
oregano, thyme, basil, pepper...to taste.

1 lb shrimp, (shell on or off and deveined...that's a personal preference!)
1 lb mussels, scrubbed
2 calamari tubes, cleaned and sliced into rings
1 lb large scallops
crab claws

Fettucine

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            Combine all ingredients from the first list above into a large pot and bring to a boil, then turn down and simmer for approx. one hour until the flavours mesh and it thickens up a bit.

            While simmering the last 15 minutes or so, prepare the seafood to be added in and get the water boiling for your fettucine.


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            Cook your fettucine as per package directions.

            Add your seafood approx. 5 minutes prior to noodles finishing and cook until shells on mussels open.  You don't want to overcook your seafood or it will be rubbery rather than tender and delicious! 

            Pour Seafood Sauce over fettucine noodles and enjoy!  We had my Blueberry Basil Dressing over a salad of spinach, vidalia, blueberries, raspberries and freshly grated Romano...along with some deliciously yummy garlic bread with celery seed! 

            This is a wonderfully easy meal that
presents well!  Serve with nice red wine and fun friends!

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PRINTABLE RECIPE



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