Monday, December 3, 2012

PASTA: This is a very easy recipe to use if pushed for time. Substituting fresh tomatoes for tomato sauce makes this a much lighter but no less tasty pasta.



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

 

 

 

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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