Fettuccine in Sicilian style
1 serving
60 minutes
Fettuccine Sicilian style is a refined dish embodying the spirit of Mediterranean cuisine. Its roots delve deep into Sicilian traditions, where seafood, fresh herbs, and olive oil create unique flavor combinations. In this recipe, tender fettuccine harmoniously pairs with juicy scallops and shrimp sautéed to golden perfection. The aromatic fish broth adds depth of flavor, while the tomato paste introduces a light tanginess complemented by the spiciness of olives and fresh basil. The dish not only delights with its rich taste but also pleases the eye – the pasta is adorned with vibrant green accents and an appetizing seafood mound. It is perfect for a festive dinner or romantic evening, offering an atmosphere of coziness and culinary enjoyment.
1
Prepare fish broth: place a piece of pike perch (or perch) in a pot, cover with cold water, add carrot, onion, celery stalk, bay leaf, a sprig of parsley and thyme. Simmer while skimming the foam until a third of the water evaporates; we need 100 ml of fish broth for one serving.
- Pike-perch (zander): 100 g
- Water: 150 ml
- Carrot: 0.3 piece
- Onion: 0.3 piece
- Celery stalk: 0.3 stem
- Bay leaf: 1 piece
- Parsley: 1 stem
- Fresh thyme: 1 piece
2
Boil the fettuccine. Season the scallops and shrimp with pepper and place them in a pan with heated olive oil. Sauté for 1-2 minutes.
- Fettuccine: 85 g
- Sea scallops: 5 piece
- Peeled king prawns: 10 pieces
- Olive oil: to taste
- Ground black pepper: to taste
3
Add fish broth, tomato paste, cooked fettuccine, and halved olives. Heat for another 2-3 minutes.
- Tomato paste: 3 tablespoons
- Fettuccine: 85 g
- Pitted black olives: 5 piece
- Water: 150 ml
4
Sprinkle with finely chopped basil, mix, and remove the pan from the heat.
- Basil: 1 bunch
5
Pile the contents in a large deep plate, arrange the shrimp around the pasta, and place the scallop in the center.
6
Garnish the dish with a sprig of fresh basil.
- Basil: 1 bunch