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Fettuccine With Mussels Shrimps And Parsley

Italian.Chef's picture
Ingredients
  Fettuccine 3⁄4 Pound
  Stale bread slice 2 1⁄2
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Parsley leaves 3⁄4 Bunch (75 gm)
  Capers 1⁄2 Tablespoon
  Anchovy fillets 4
  Garlic 2 Clove (10 gm), crushed
  Olive oil 5 Tablespoon
  Mussels 20
  White wine 1⁄2 Cup (8 tbs)
  Crushed garlic 2 Clove (10 gm)
  Chopped bacon 3 Ounce (Preferably Italian Pancetta)
  Medium shrimp 12 Ounce, peeled and deveined
Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Soak for 5 minutes.
Squeeze out excess.
Place in blender along with above bread.
Puree.
Add to above to make a smooth paste.
Set aside.
Steam mussels with wine and garlic just until open, approx 5 minutes.
Remove from shell and keep mussels in liquid.
Set aside.
Saute for 2 minutes in large saucepan.
Add and saute just until pink.
Add mussels and their liquid and heat for 1 minute.
Add above parsley sauce.
Add pasta and toss well.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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