| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Grains | Pasta-pd, Seafood-pd | 1 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 4 | T | Finely minced shallots |
| 1 | Carrot, finely minced | |
| 1 | Stalk celery, finely minced | |
| 1 | t | Saffron, dissolved in |
| 1/2 | c | Dry white wine |
| 1/2 | c | Heavy cream |
| 1 | c | Fish stock or 1/4 cup clam |
| juice mixed with 3/4 cup | ||
| chicken broth | ||
| 8 | oz | Peeled and deveined shrimp |
| 1 inch pieces | ||
| 8 | oz | Scallops, sliced |
| horizontally foot | ||
| removed | ||
| 1 | lb | Tomatoes, seeded finely |
| diced | ||
| 1 | lb | Black fettucine |
| 1 | c | Thawed frozen petite peas |
| warmed in microwave oven |
INSTRUCTIONS
The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas. Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6677 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1973
Calories From Fat: 1136
Total Fat: 128.7g
Cholesterol: 741mg
Sodium: 6094.3mg
Potassium: 3021.6mg
Carbohydrates: 109.5g
Fiber: 7.4g
Sugar: 20.3g
Protein: 81.4g