Tuesday, November 6, 2012

Seafood Fettuccine

This is a really easy and quick dish that taste like you spent hours in the kitchen. The fish you choose is entirely up to you, though the base stays the same. I have made this with shrimp, scallops, crab, tilapia, and cod. Usually I use 2 additional types of fish along with the clams, which is the base.

The sauce is gluten free and the fettuccine is your choice,  regular or gluten free. Maybe you are like me and make a pot of each.  Leftovers are great too, just pop it in the microwave.

Seafood Fettuccine                Serves 3-4 depending on the portions
1 Tbsp minced garlic or 2 fresh cloves
2 cans minced or chopped clams, drained and liquid reserved
1 8oz bottle clam juice
1 Tbsp chopped parsley, dried will work too
1/4 tsp basil leaves
dash of pepper
1 1/2 -2 Tbsp corn starch
30-45 large cooked prawns, or any combination of fish. A favorite of ours is, prawns and scallops along with the clams. In the picture for this blog I added scallops and fresh crab along with the clams.
Amounts aren't as important, just put in the amount you like. We happen to like a lot of fish in ours.
1/2 cup water
grated Parmesan cheese, the real stuff!  No cheese for yeast free eaters.
regular or gluten free fettuccine noodles, cooked

In a large skillet cook fish with a little water and the lid on, over medium to high heat. Toss around during the cooking. Watch closely this doesn't take very long. When fish is cooked through, I like to cut the scallops in smaller pieces using the edge of the turner.  Remove juice from pan reserving about 2 Tbsp, add garlic and other seasonings. Saute for about 3 minutes. Add reserved liquid from clams and clam juice. Mix corn starch with water and add to pan. Mix well and simmer stirring often until mixture thickens a little.  This is not a thick type of sauce, but it is full of flavor.

Serve over cooked fettuccine noodles. Top with fresh grated Parmesan cheese.
Enjoy left overs the next day!!

Cook fish in a small amount of water.

Slice large pieces of scallops into smaller pieces.

Reserve liquid from clams.

That's it for the finished sauce add some cooked pasta and Parmesan.

Have fun with many combinations of fish!

No comments:

Post a Comment