Monday, December 31, 2007

Seafood Fettuccini

I don’t usually measure my ingredients when I’m cooking something like this, so I had roughly a little of everything of the following:






Smoked salmon



1 can all purpose cream

1 glass of white wine

Oil for stir frying

Salt & pepper

Home-made fresh fettuccini


While making the sauce, boil water and salt in a large casserole for the pasta.

Make the sauce:

Sauté garlic and onion, add shrimps, mussels, oyster and squid; stir-fry for a little while after each addition; add wine, and let the alcohol evaporate until the seafoods are done, add cream and lastly add the salmon. Season with salt and pepper.

Add the fresh pasta to the boiling water and cook for 4 minutes until al dente, drain in a colander; mix the pasta with the sauce; add parmesan cheese and serve.

Champagne was ready! Happy New Year 2008!

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