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Ingredients:
6 cups water
1/4 cup veg oil
1 Tbl salt
3 oz fettuccini
2Tlb olive oil
directions:
Boil water with the oil and salt mixed in, then add the noodles and lower heat to medium high to ensure there is no boil over.
It is very important to stir the noodles every 2 minutes so the noodles cook evenly and don't stick together. After 12 minutes the noodles will be done and need to be drained into a colander. After draining, run cold water over the noodles to stop the cooking process and wash away any excess starch. Add 2 Tlb olive oil, toss, then set aside.
ingredients:
seasoning:
1 Tlb salt
1 Tlb pepper
1/4 tsp cayenne pepper
2 tsp granulated garlic
2 tsp onion powder
directions:
Mix together and set aside.
ingredients:
2 Tlb unsalted butter
1 Tlb minced garlic
1/2 cup white wine
3 oz jumbo shrimp {peeled and deveined}
2 oz calamari
2 oz crawfish
3 oz green muscles
1/8 cup fresh parsley
directions:
In a large skillet melt butter under medium heat and sauté garlic for 30 seconds to infuse the oils in the garlic into the butter.
Next, place the seafood into a bowl and toss with 1 Tlb of seasoning. Throw the seasoned seafood into the skillet and sauté on high, constantly stirring to inhibit any sticking for 1 minute. At this stage make sure the skillet is very hot and add the white wine. Don't be alarmed when a nice size flame occurs, this is called flambe, and is very common in most fine dining recipes. Wait until the flame subsides then lower the heat to medium low and simmer for 2 minutes. Using the remaining seasoning you can season the sauce to taste, or if intimidated by that, just add 2 tsp of seasoning to sauce and mix well.
Presentation:
Separate the seafood from the sauce, then toss the fettuccini in the sauce. Pick up the noodles using tongs and hold over the skillet letting any excess sauce to drip off. Place in the middle of the plate. Arrange the seafood on top of the pasta with the muscles placed around the pasta giving the dish more character. Sprinkle with fresh cut parsley and serve.
6 cups water
1/4 cup veg oil
1 Tbl salt
3 oz fettuccini
2Tlb olive oil
directions:
Boil water with the oil and salt mixed in, then add the noodles and lower heat to medium high to ensure there is no boil over.
It is very important to stir the noodles every 2 minutes so the noodles cook evenly and don't stick together. After 12 minutes the noodles will be done and need to be drained into a colander. After draining, run cold water over the noodles to stop the cooking process and wash away any excess starch. Add 2 Tlb olive oil, toss, then set aside.
ingredients:
seasoning:
1 Tlb salt
1 Tlb pepper
1/4 tsp cayenne pepper
2 tsp granulated garlic
2 tsp onion powder
directions:
Mix together and set aside.
ingredients:
2 Tlb unsalted butter
1 Tlb minced garlic
1/2 cup white wine
3 oz jumbo shrimp {peeled and deveined}
2 oz calamari
2 oz crawfish
3 oz green muscles
1/8 cup fresh parsley
directions:
In a large skillet melt butter under medium heat and sauté garlic for 30 seconds to infuse the oils in the garlic into the butter.
Next, place the seafood into a bowl and toss with 1 Tlb of seasoning. Throw the seasoned seafood into the skillet and sauté on high, constantly stirring to inhibit any sticking for 1 minute. At this stage make sure the skillet is very hot and add the white wine. Don't be alarmed when a nice size flame occurs, this is called flambe, and is very common in most fine dining recipes. Wait until the flame subsides then lower the heat to medium low and simmer for 2 minutes. Using the remaining seasoning you can season the sauce to taste, or if intimidated by that, just add 2 tsp of seasoning to sauce and mix well.
Presentation:
Separate the seafood from the sauce, then toss the fettuccini in the sauce. Pick up the noodles using tongs and hold over the skillet letting any excess sauce to drip off. Place in the middle of the plate. Arrange the seafood on top of the pasta with the muscles placed around the pasta giving the dish more character. Sprinkle with fresh cut parsley and serve.
