Fettuccine with seafood
2 servings
75 minutes
Fettuccine with seafood is a true embodiment of Mediterranean elegance. Italian cuisine, known for its simplicity and vibrant flavors, has gifted the world this exquisite recipe. Thin strips of fettuccine pasta enveloped in a fragrant seafood sauce with garlic, white wine, and tomatoes create a harmony of taste. The light spiciness of red chili and the freshness of parsley complete the composition. The dish is perfect for a romantic dinner or festive gathering, reminiscent of warm evenings on the Italian coast. Served hot and garnished with parmesan if available and fresh herbs, it reveals the depth and richness of marine flavor. Each forkful of this pasta is a journey into the world of refined gastronomy where traditions blend with modern culinary art.
1
We cook pasta. Fill a saucepan with cold water, put it on the heat, and add a pinch of salt. Keep in mind that the ideal environment for pasta is a large amount of water. If cooking 100 g of dry pasta, you will need 1 liter of water.
- Salt: to taste
2
When the water boils, add the fettuccine and cook in boiling water for about 5-6 minutes (depending on the type of pasta). Remember that the pasta should be slightly undercooked inside. Drain the pasta in a colander but do not rinse. Then transfer it to a plate or flat container, add a little olive oil, and mix well without breaking the pasta.
- Fettuccine: 100 g
- Olive oil: 40 ml
3
Let's prepare seafood. Mussels and any other shellfish need to be cleaned of debris, remove the byssus thread, and rinse under cold running water. Clean the shrimp.
- Seafood: 200 g
4
Heat olive oil in a pan, add a seafood assortment, salt, and black pepper, and sauté for 1-2 minutes.
- Olive oil: 40 ml
- Seafood: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Add finely chopped garlic, then add 2 tablespoons of white wine. Evaporate the wine for 20-30 seconds.
- Garlic: 1 head
- Dry white wine: 2 tablespoons
6
Add diced pelati tomatoes, finely chopped chili pepper, halved cherry tomatoes, and chopped parsley. After a minute, add the pasta. After another minute, remove from heat.
- Pelati (whole peeled tomatoes): 50 g
- Red chili pepper: 5 g
- Parsley: 10 g
7
Place the seafood pasta on a warm plate, twisting it slightly with a fork or tongs to create a volcano shape. Sprinkle with parsley and, if available, parmesan.
- Parsley: 10 g
