Created by: Ecuadorrebel
Project

Creamy Seafood Fettucini

Share a little about the ingredients and techniques used to create this dish/item. I wanted to create a seafood pasta similar to one on the menu of one of my favorite restaurants here in Quito. It is a spaghetti frutti di mare. Loaded with fresh clams, shrimp, squid and mussels. The sauce is a variation of a tomato sauce. I began by sautéing fresh parsley, oregano and basil in a pan with a little olive oil. After adding some dry white wine and allowing it to reduce, I added the squid and braised it for about 45 minutes. In a separate pot, I created a cream reduction flavored with mirepoix. Once the squid was ready, I added tomatoes and simmered for about 5 minutes. I then added the mussels and shrimp. When the shrimp began to lose their transparency I added about 1/2 cup of the cream reduction to the mixture and allowed it to simmer and thicken some more. This was them pored over fettucini.

You Can Make This

Ecuadorrebel made Creamy Seafood Fettucini with:

Classic Italian Pasta Sauces: Seafood & Vegetable

Online Class

Classic Italian Pasta Sauces: Seafood & Vegetable

with Giuliano Hazan

Project Description

Share a little about the ingredients and techniques used to create this dish/item. I wanted to create a seafood pasta similar to one on the menu of one of my favorite restaurants here in Quito. It is a spaghetti frutti di mare. Loaded with fresh clams, shrimp, squid and mussels. The sauce is a variation of a tomato sauce. I began by sautéing fresh parsley, oregano and basil in a pan with a little olive oil. After adding some dry white wine and allowing it to reduce, I added the squid and braised it for about 45 minutes. In a separate pot, I created a cream reduction flavored with mirepoix. Once the squid was ready, I added tomatoes and simmered for about 5 minutes. I then added the mussels and shrimp. When the shrimp began to lose their transparency I added about 1/2 cup of the cream reduction to the mixture and allowed it to simmer and thicken some more. This was them pored over fettucini.

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