Seafood Fettuccine

Seafood lovers rejoice! This dish is made with fresh seafood, served with a light cherry tomato sauce and can be on your table in half an hour.

Ingredients:
250g peeled green prawn meat/tails
500g baby clams or black mussels
250g fresh baby squid, cleaned, body cut into 1cm rings, tentacles halved
250g fresh skinless fish, diced
A very generous drizzle of extra virgin olive oil
4 cloves garlic, grated
Splash of dry white wine
Handful of fresh flat leaf parsley, chopped
300g Fettuccine
Chilli to taste (optional)
Lemon wedges (optional)

For the fresh Napoletana Sauce (make in advance)
2 punnets halved cherry tomatoes
Generous drizzle of extra virgin olive oil
2 garlic cloves, chopped
Fresh basil leaves
Salt & pepper to season

Method:

1. To make the sauce, combine the ingredients in a saucepan and gently simmer. Season with salt & pepper to taste. Keep warm.

2. Bring a large pot of salted water to the boil. Add the Fettuccine and cook until al dente.

3. Place your largest skillet on a moderate heat. Add a generous drizzle of olive oil, then add the garlic, stirring quick to ensure it doesn’t burn.

4. Add the clams and mussels and toss them around.

5. Pour in the white wine and cover with a lid. Cook for a minute or so, shaking constantly, until the clams and/or mussels begin to open.

6. Add the prawns and diced fish to the skillet and give it a stir. Cover and cook for another minute or so. All the clams and/or mussels should have opened and the prawns should be almost cooked.

7. Add the squid. Toss through until they curl up.

8. If you prefer, add a little chilli.

9. Add the Napoletana sauce to the seafood and toss to coat.

10. Add the drained, cooked Fettuccine to the skillet with the seafood and toss through.

11. Serve your Fettuccine to the table and add another drizzle of olive oil. Serve with lemon on the side if you wish.

Note: Never serve Parmesan Cheese with seafood pasta.

Pairing Notes:

Moët & Chandon NV Brut
Try Moët & Chandon’s signature cuveé, a perfectly executed blend of over 200 crus, this champagne mingles the full body of Pinot Noir with the suppleness of Meunier and the finesse of Chardonnay. A chilled glass is the perfect beverage to accompany your Seafood Fettuccine!