Seafood Fettuccine with a White Wine Sauce
Induldge in this fresh Seafood dish. SKU #01106, 01116
Ingredients
- 3-4 Squid Ink Fettuccine Nests 01116
- 3-4 Egg Fettuccine Nests 01106
- 3 TBSP Butter
- 1 Shallot
- 2 Cloves Garlic
- ½ Cup Cherry Tomato
- 2 Lobster Tails
- 1 lb. Shrimp raw, peeled, deveined
- 1 lb. Littleneck Clams
- 1/3 Cup White Wine
- 8 oz. Clam Juice
- 1 TSP Crushed Red Pepper
- Lemon
- Salt & Pepper
Instructions
- Gather and prepare ingredients. Roughly chop garlic and shallot. Clean and prepare seafood.
- Bring water to a boil. Cook JGP Fettuccine per instructions, about 1.5 minutes. Reserve ¼ C water. Set it aside.
- Melt butter in a large skillet, heat on medium high heat. Sautee garlic and shallot for about 1 minute until fragrant.
- Add cherry tomato and shrimp. Cook for about 2 minutes.
- Add clams, lobster tail, and white wine. Cook another 2 minutes and allow wine to reduce.
- Add clam juice, cover, and cook for about 5 minutes, until clams are open.
- Add crushed red pepper, Fettuccine and about ¼ cup of the pasta reserved pasta water. Squeeze lemon over the top. Season with salt and pepper.
- Plate pasta and top with seafood, one lobster tail per plate. Enjoy.
Notes
- This works well with any combination of seafood that is available or in season.
- Use either JGP Fettuccini or JGP Squid Ink Fettuccini for a more upscale look. Or split 50/50 and use both for an exciting zebra striped look.
- Serve this with asparagus, zucchini, or any season vegetable.
- Add a small splash of heavy cream at the end to make sauce thicker and creamier.
- Char the lemon on an open flame before using lemon juice to give another depth of flavor to the dish.
Tried this recipe?Let us know how it was!