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Vincenzo's Fettuccine Patricia




Source of Recipe


Vincenzo


Recipe Introduction


We found that this entree easily served two, although Vincenzo's chef, Gabriele, prepares the recipe for one diner.

The recipe calls for velouté, a white sauce. It is definitely worth the extra trouble to make (recipe follows), but clam juice may be substituted for the velouté if you're in a rush or want a lighter meal.


List of Ingredients




4 tablespoons extra-virgin olive oil, divided
4 ounces dry fettuccine
1 clove garlic, minced
3 sea scallops
8 small shrimp
6-ounce can chopped clams, drained (reserve juice, if using)
4 mushrooms, sliced
1 tomato, chopped
2 tablespoons minced green onion
1 cup seafood velouté (see recipe below)
Salt and pepper to taste
1 teaspoon fresh basil, minced
1 tablespoon freshly grated Romano

Recipe



Bring to a boil about 8 cups of lightly salted water. Add 2 tablespoons olive oil, then add pasta.

While pasta is cooking, place a large frying pan over high heat. When pan is warm, sauté the garlic in the remaining 2 tablespoons olive oil. Add scallops, shrimp, clams, mushrooms, chopped tomato and green onions. (You may brown the seafood before adding remaining ingredients, if you wish.)

Cook until the scallops and shrimp are almost done, then add the seafood velouté or clam juice. Salt and pepper to taste.

Strain cooked pasta and add to sauce. Gabriele then says to "toss in fresh chopped basil and sprinkle with Romano cheese, serve and enjoy!"

Serves 1 or 2.