Entree - lactose intolerants safe
1 lb Egg fettuccine
6 oz prawns, cut in 2 or 3, depending on the size
6 oz shrimp
6 oz calamari, cut in rounds
16 mussels, cleaned
1 cup peas
2 garlic cloves, chopped
1/2 cup dry white wine
1 14-oz can Italian San Marzano peeled, roughly chopped
3 tbsp extra virgin olive oil
4 tsbp chopped parsley
1 tsp hot chilli pepper flakes
Put a large pot of water to a boil.
In the meantime, put a large non-stick skillet on medium-high heat, warm the olive oil and sautee garlic and pepper flakes.
Add calamari, prawns and shrimp and cook for about 10 minutes, then add mussels and peas; pour wine and let alcohol evaporate.
Stir in the chopped tomatoes and cook for 5-10 more minutes (calamari must be tender). Add salt to taste.
Add salt in the water and cook fettuccine, remember that egg pasta cooks faster then the regular one.
Drain pasta, reserving some water to the side; arrange pasta in the skillet with the sauce and toss to coat. If the sauce is too thick, add a few tbsp of the reserved water.
Serve immediately, sprinkled with the chopped parsley. (NO parmesan, please)
This recipe serves 4-6
- using frozen "fish" will ease your preparation.
- you can avoid tomatoes, in which case you'll need more water (or vegetable or fish broth) in order to better toss pasta with sauce.
- you can use strained San Marzano tomatoes, if you prefer; same quantity.
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