FETTUCCINI DE LA MER
Steps:
- Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
- In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
- Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
- Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.
Nutrition Facts : Calories 570.5 calories, Carbohydrate 76.4 g, Cholesterol 141.4 mg, Fat 11.7 g, Fiber 4.6 g, Protein 40.2 g, SaturatedFat 5.9 g, Sodium 751 mg, Sugar 14.7 g
FRUTTI DI MARE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 BIG servings
Number Of Ingredients 15
Steps:
- Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
- Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
- Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
- Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.
SWEET FRESH FETTUCCINI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h20m
Yield 4 dinner servings or 6 dessert servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
- Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.
- Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately.
- Fresh Pasta:
- Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
- Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
- Roll out the dough to your desired shape.
- Yield: 4 to 6 servings (about 22 ounces)
FETTUCCINI DE LA MER
For all of the seafood lovers who don't want to eat rich, fat food. This one is for you...velvety and tasty. Try serving with some warm crusty bread, if desired.
Provided by Lise P
Categories Fish Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
- In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
- Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
- Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.
Nutrition Facts : Calories 570.5 calories, Carbohydrate 76.4 g, Cholesterol 141.4 mg, Fat 11.7 g, Fiber 4.6 g, Protein 40.2 g, SaturatedFat 5.9 g, Sodium 751 mg, Sugar 14.7 g
FETTUCCINE MARGHERITA
This recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I have made this a million times and never get tired of it. This is a simple recipe where the result is more than the sum of its parts. I suggest using good quality tomatoes, it really does make a difference here. Don't worry about the red pepper, it's not a spicy dish.
Provided by LonghornMama
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the fettucine according to package directions.
- Drain thoroughly.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
- Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
- Add tomatoes and wine and boil 2 minutes, stirring often.
- Add the cream and salt and boil 1 minute.
- Toss with fettucine and Parmesan and serve immediately.
CHICKEN FETTUCCINE A LA FUENTE
I found this recipe in a Pillsbury Bake-Off publication. I don't cook very frequently but when I do, this recipe is one I make often. My family loves it. Don't overmix as this can cause the chicken and pasta to disintegrate. Also, I double the amounts of taco seasoning, whipping cream, parsley and Parmesan cheese. I find the original amounts (which is what I listed) too dry. I like my pasta creamy.
Provided by bernrome
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine as directed on package; drain.
- In a large skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly until heated through.
- Stir in parsley and cheese. Add cooked fettuccine; toss to coat, but don't overmix. Cook 1 minute, stirring constantly, until heated through.
- Garnish with additional parsley and cheese.
Nutrition Facts : Calories 728, Fat 32.7, SaturatedFat 16.8, Cholesterol 228.1, Sodium 229.6, Carbohydrate 63.7, Fiber 3, Sugar 1.8, Protein 43.6
LINGUINE AI FRUTTI DI MARE
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Provided by Lesley Porcelli
Categories Fish Garlic Herb Pasta Shellfish Tomato Low Fat Dinner Healthy Self Christmas Eve Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.
More about "fettuccini de la mer recipes"
FRUTTI DI MARE RECIPE - SEAFOOD SPAGHETTI • CIAOFLORENTINA
From ciaoflorentina.com
5/5 (8)Total Time 30 minsCategory MainCalories 646 per serving
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
- Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
- Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
FETTUCCINE AI FRUTTI DI MARE RECIPE - BON APPéTIT
From bonappetit.com
4.2/5 (12)Estimated Reading Time 2 minsServings 4Published 2016-03-12
- Heat oil in a large saucepan over medium. Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes; season with salt and pepper.
- Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.
- Add clam juice and wine and bring to a boil; cook 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes.
- Add mussels and cook until they open, 3–5 minutes. Transfer mussels to bowl with clams; discard any that do not open.
- Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another large warm bowl.
- Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.
- Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid; simmer until sauce thickens, 2–5 minutes.
- Do Ahead: Sauce can be made 2 days ahead. Let cool, store in an airtight container, and chill, or freeze up to 3 months. How would you rate Fettuccine ai Frutti di Mare?
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