Fettuccine With Fresh Seafood, Tomatoes & Herbs | Illustrated Recipe

Fettuccine with fresh seafood, tomatoes and herbs.

Course: Dinner

Inspired by: Fresh seafood from fishmonger.

Ingredients/Directions:

Fresh Seafood: calamari, scallops, small clams, mahi-mahi and shrimp.

Fresh Seafood: calamari, scallops, small clams, mahi-mahi and shrimp.

Seafood: Clean the shrimp, but leave the shells on.  Slice the calamari. Cut the mahi-mahi in cubes. Scrub the small claims clean. Cut the scallops in half.

Roasted garlic.

Roasted garlic.

Garlic: Chop the garlic in small pieces (not finally chopped you want to be able to bite on it).  Roast the garlic until golden brown.  Add salt at the end of the roasting process.

Sliced chilies.

Sliced chilies.

Chopped mint and basil.

Chopped mint and basil.

Fresh tomatoes.

Fresh tomatoes.

Fresh tomatoes: Chop the fresh whole tomatoes including all seeds.

Fettuccine: According to package instructions, cook the fettuccine minus 2 minutes.

You must have all the ingredients ready to assemble before cooking the fettuccine.  The pasta will continue to cook, after the meal is assembled, in the frying pan.  By having all ingredients ready to go you will avoid the pasta to cool off and damage your meal.

Which dry pasta to buy: Store brand pastas (the cheap ones) and the main brand pastas (which cost up to double the price) have mainly one difference.  The forgiveness when you overcook the pasta.  For this recipe buy the good main brand fettuccine.

Add 2 tbsp. of olive oil to the large hot frying pan before adding the cooked fettuccine.

Fettuccine in a large frying pan.

Fettuccine in a large frying pan.

Quickly add the tomatoes and chilies, on top of the fettuccine.

Fettuccine, tomatoes and chilies.

Fettuccine, tomatoes and chilies.

Squeeze lemon on top of the seafood.  Carefully arrange the seafood on top of the tomatoes and chilies.

Add soy sauce and olive oil to the large frying pan containing all the ingredients to taste.

Seafood on top of tomatoes, chilies and fettuccine.

Seafood on top of tomatoes, chilies and fettuccine.

Tightly seal the frying pan with aluminium foil.

Cook on medium heat for 15 minutes.  Turn the pan around every 5 minutes to make sure you even up any hot spots in the pan.

Frying pan tightly sealed with aluminium foil.

Frying pan tightly sealed with aluminium foil.

Cut open the aluminium foil. Keep the heat on medium or move to high if you see too much liquid in the pan.  Add the garlic and herbs.  Stir to combine all the ingredients turn off the heat and your pasta is ready.

Fettuccine with fresh seafood, tomatoes and herbs.

Fettuccine with fresh seafood, tomatoes and herbs.

Serving suggestions: Light red wine.

 

Enjoy!

 

FOOD DISCLAIMER:

This recipe does not take into consideration for any possible food allergy, digestive problems or any other physical problem one may have regarding consumption of food.  Therefore, you are responsible for what you eat.

 

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