Seafood Fettuccine ~An assortment of Littleneck Clams, mussels, and jumbo shrimp sautéed in a spicy broth. Finished with fettuccine pasta, spinach and cherry tomatoes. This dish is very easy to prepare which surprised me. I have never made mussels before and never knew what to do with them. Seafood is great to eat and this dish is very healthy. I really enjoyed all the flavors and aromas involved and you will too. Can you get fresh seafood near you? Have you ever made a seafood stew? Let me know in the comments below!
An assortment of Littleneck Clams, mussels, and jumbo shrimp sautéed in a spicy broth. Finished with fettuccine pasta, spinach and cherry tomatoes
- 1 pound fettuccine pasta
- 2 tablespoons unsalted butter at room temperature
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 5 garlic cloves minced
- 1 bay leaf
- 1 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 28-ounce can diced tomatoes
- 24 small Littleneck clams about 2 1/2 pounds total, scrubbed
- 24 mussels about 1 1/2 pounds total, debearded
- 20 large shrimp about 1 pound, peeled, deveined, butterflied
- 1/2 cup torn fresh basil leaves
- Warm crusty bread
- 2 cups chopped spinach leaves
- 1 pint cherry tomatoes
- 1 lemon sliced
Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper.
Saute until the garlic is tender, about 1 minute.
Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.
Stir in the clams. Cover and cook for 5 minutes.
Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).
Add the shrimp and basil to the simmering broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes.
Divide the shrimp and tomato broth among the bowls.
Add the spinach, cherry tomatoes and lemon.
Serve with the warm bread.
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