PASTA: Sea food in white wine & tomato sauce seems to go well with any type of pasta. Please try this version of it.

FETUCCINI WITH MUSSELS AND CALAMARI:

 

 

seafood mix:

    24 mussels, scrubbed

    2 lbs. calamari, cut into 2-inch strips

    1 1/2 cups dry white wine, divided             

    4 tbsp. butter & 3 tbsp. olive oil                                                     

    6 to 12 cloves garlic, minced, divided

    1 onion, or 5-6 shallots, diced                                

    8 sprigs parsley, finely chopped

    2 tbsp. fresh oregano

    1 lemon, halved

    1 cup tomato sauce, see posted recipe on sauces                

    2 shakes Tabasco sauce, or to taste  

    salt and freshly ground pepper                                                                    

1 lb. white or green fettuccini                         

grated Parmesan cheese & sprigs of parsley

 

 

 

To prepare mussels:  In a large saucepan over medium heat, melt butter. Cook onions, half the garlic and parsley until onions are soft. Add mussels, salt and pepper to taste. Cover pan and cook 1-2 minutes until mussels begin to open. Add 1 cop wine, stir and cook a little longer and remove pan from stove when mussels are fully open. Discard mussels that do not open. Keep warm.

 

To prepare calamari:  Add olive oil to pan, heat oil until hot. Add rest of garlic and cook until golden brown. Add calamari and cook for 1 minute. Add oregano, salt and pepper and 1/2 cup of wine. Squeeze juice from lemon halves; then add lemon into mixture. Add tomato sauce and Tabasco. Simmer mixture for 2 minutes. Then remove from pot and keep warm. Discard lemon halves before serving.

 

Cook fettuccini in 7 quarts of boiling water with 2 tbsp. of salt added until al dente. Drain and transfer to a large serving platter.  Combine mussels and calamari mixtures and pour over the pasta. Sprinkle with freshly grated cheese and garnish with sprigs of parsley to serve.