SEAFOOD FETTUCCINI

(Courtesy of XINH DWELLEY: XINH'S CLAM & OYSTER HOUSE)

Mediterranean Mussels are perfect for pasta dishes.  

Xinh’s Seafood Fettuccini highlights the firm texture and mild flavor of the mussels in this preparation.

 INGREDIENTS

1 lb. Mediterranean Mussels

1 lb. Manila Clams

½ lb. Scallops

½ lb. Shrimp (or Prawns)

1 lb. package of linguine noodles

1 ½ C parmesan cheese

1 – 2 Tbsp chopped fresh basil

1 pint half & half cream

1 medium onion finely chopped

2 cloves of garlic minced

4 Tbsp butter

DIRECTIONS

Cook noodles and drain.  Set aside.  Steam mussels and clams until opened.  Save nectars (juice).  Remove half of the mussels and clams from the shell.  Set aside.

Melt butter in large sauce pan and sauté garlic.  Add onion, shrimp and scallops and cook until done.  Remove shrimp and scallops from pan and set aside.  Pour half & half into pan.  Add noodles, basil and parmesan cheese.  When heated through, add mussel and clam meats.  Heat through.  (If mixture is dry, add 1 – 2 C nectar).  Place fettuccini on plate and garnish with Mussels and Clams in shell.  Serves 6 – 8 people.

BON APPETIT!

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