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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Seafood Fettuccine In A Garlic Lemon Sauce

on June 10, 2014

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Growing up in New Jersey we ate a lot of mussels. At the store, I found some beautiful ones and to go along with the mussels some beautiful shrimp. I thought a seafood pasta dish would be delicious. This is my Seafood Fettuccine In A Garlic Lemon Sauce.

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Saffron

Flat Leaf Italian Parsley

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Unsalted Chicken Stock

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Prep Time:
Cook Time:
Total Time:
Yields:
Equipment: 6-quart Dutch oven, 6-quart saucepot, colander, hand-held lemon juicer

Ingredients:
2 pounds of mussels, beards removed and shells cleaned
2 pounds of jumbo shrimp, shells, and tails removed,  cleaned and deveined
1 tablespoon of all-purpose flour
1 tablespoon of olive oil
2 tablespoons of butter, unsalted
6 cloves of garlic, minced
1 teaspoon of red pepper flakes
1 teaspoon of saffron
1 large onion, diced
3 cups of Roma tomatoes, diced
1 tablespoon of Agave nectar
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1/2 bottle of dry white wine (Pinot Grigio)
2 tablespoons of Pernod
2 lemons, sliced into rounds
3 tablespoons of lemon zest
1/3 cup of lemon juice, fresh squeezed
2 tablespoons of tarragon leaves, chopped
1/2 cup of Italian flat-leaf parsley, roughly chopped
1 1/2 boxes (1 1/2 pounds) of Fettuccine

Directions:
Cleaning the mussels is really easy. First, check for any beards they may have and pull them off. Fill up your sink with cold water and add 1 tablespoon of flour stirring it through with your hands. Toss the mussels in, you see they are like little filters and they will drink up the flour then spit it out along with any sand that may be in them.

Drain them and rinse them well. Any that are not closed the tap on the counter if they don’t close get rid of them, they are not alive. Same after they are cooked, if they don’t open, throw them out they are no good.

Now for the shrimp, I just peel and devein them and remove their tails as well.

This dish cooks quickly so have your pasta ready to go into the boiling salted water on the back burner, and have all your veggies prepped. *Pernod  2 tablespoons. The other ingredients for this dish are 6 minced cloves of garlic,  1 teaspoon of red pepper flakes, 1 large diced onion, 3 cups of fresh diced tomatoes, 3 tablespoons of lemon zest, 1/3 cup of fresh lemon juice, 2 tablespoons of fresh chopped tarragon, 1/2 a cup of fresh chopped Italian parsley, 1 tablespoon of  agave nectar (this is to balance out all the acidity in this dish), 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, 1/2 a bottle of dry white wine, 1 tablespoon of olive oil, and finally 2 tablespoons of unsalted butter, the really good stuff.

Ready, so here it goes.  At this point, all the ingredients are on stand by and ready for when you need them. We first need a large heavy bottom pot.  On the back burner, we have boiling salted water ready for the Fettuccine but we’ll add that in just a minute. First, let’s melt the butter and olive oil on med to medium-high heat. To that, I add the red pepper flakes and all the minced garlic, and lemon zest and give that a stir. Now toss in the diced onions, and season with the salt and pepper, while still stirring.  Moving forward, add the Pernod and lemon juice, let that mix in and coat the onions and garlic for a minuted. and then add the agave nectar. To this, add all the diced tomatoes.

Give this all a final stir then add the white wine and let the liquid come up to temperature.  Once that happens throw in the seafood and tarragon, stir one more time and put the lid on. This is the perfect time to drop the fettuccine in the boiling water. Now, this is only going to take around 5 to 7 minutes.

After the 5 to 7 minutes is up, take the lid off give it another stir making sure all the mussels have opened and the shrimp is cooked perfectly. Taste your pasta and make sure its al dente.  Using a pair of tongues, transfer the fettuccine to the pot with the seafood, drop in the chopped parsley and toss through. If you feel that you need a little more liquid after the pasta has been added because the pasta will absorb some of the liquid. Don’t worry you still have an entire pot of starchy pasta cooking liquid that you can add as needed to loosen the dish up. I like to garnish with lemon slices to let you know what’s in the dish. This dish is so delicious that you have to serve it with some crusty bread to sop all the juices up because that’s like the best part.

*Pernod: Pernod is an Anise-flavored liqueur.

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2 responses to “Seafood Fettuccine In A Garlic Lemon Sauce

  1. […] My Seafood Fettuccine With A Garlic Lemon Sauce (lindalouhamel.com) […]

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