FETTUCCINI WITH CLAMS AND SHRIMP:
1 cup each cooked small shrimp & cooked chopped
clams
¼ cup each butter & olive oil
1 cup peeled and chopped tomatoes
1 cup dry white wine
6 large cloves garlic, minced
1 tsp. dry rosemary
½ cup flat-leaf parsley, chopped
salt and fresh ground pepper + ½ tsp. sugar
1/2 to 1lb, fettuccini pasta
1/2 to 1lb, fettuccini pasta
In a large skillet, melt butter in olive oil over
medium-high heat. Add wine, garlic and rosemary. Cook mixture until wine has
mostly evaporated. Reduce heat to medium. Add clams, shrimp, tomatoes, parsley,
sugar, salt and pepper to taste. Simmer mixture until it is heated through. Taste
& adjust seasoning if necessary.
Meanwhile cook fettuccini in 7 quarts of boiling water
with 2 tbsp. salt added until al dente. Drain and add into tomato and seafood
mixture in the skillet. Toss well together until well combined. Transfer to
heated plates to serve.
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