Morvargh
Member
Joined: Dec 21, 2004
Posts: 41
Location: Cornwall
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 Posted:
Wed Jun 01, 2005 4:39 pm |
 
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The restauranteur Alfredo invented Fettuccini Alfredo in his Rome restaurant in the 1920s. The original Fettuccini Alfredo combined just cream, ground black pepper and parmesan cheese with fettuccini, (a thin tagliatelli), and the dish quickly became famous.
The thing is that the Alfredo sauce suits fish beautifully. Use it with any firm fish or shellfish which will cut into bite sized pieces such as monk, crab, lobster or scallops.
I work a few lobster pots from my little boat just for my own consumption, and between May and September I bring home two or three lobsters a week - this is my favourite way to eat them.........
Seafood and asparagus Alfredo for two
Cook 8 oz of fettuccni according tot he packet instructions, drain it, toss it in a bit of olive oil and set it aside.
Melt a good knob of butter in a large frying pan and cook a handfull of asparagus tips and an equal amount of sliced button mushroom until soft, about 5 minutes.
If using uncooked fish pieces or scallops, add 6 to 8 oz of them to the pan now and cook gently until the fish just goes translucent. If using cooked shellfish such as crab or lobster, go to the next step.
Add 150ml of single cream to the pan along with 6 to 8 oz of cooked shellfish meat if that's what you're using, and heat this through for a few minutes. If you used uncooked fish in the previous step heat for a few minutes in the cream to cook it completely.
Add the cooked fettuccini to the pan, then add a handfull of freshly grated Parmesan cheese, a good few grinds of the pepper mill and two or three grates of fresh nutmeg. toss until the pasta is coated and cook gently for a few minutes to melt the cheese.
Serve immediately with a crusty bread and your favourite chilled white wine.
Thanks Alfredo!!
Bon apetit - Morvargh |
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