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Gallie of Seafood

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Submitted by: CJ4050

 

Shrimp, scallops and clams in creamy Parmesan sauce served with fettuccini.
 

Ingredients

  • 1/2 pound baby shrimp
  • 1/2 pound bay scallops
  • 12 clams
  • 1 pound fettuccini
  • 1/2 pound spinach fettuccini
  • 1 cup clam stock
  • 1 cup light cream
  • 1/2 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped tomatoes
  • 2 tbsp scallions, fine dice
  • 1/4 cup brandy
  • 1 tbsp chopped garlic
  • 1 tbsp finely chopped scallions

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Method

Place clams, clam stock, garlic and shallots in a shallow saute pan. Heat on medium, then cover and cook until clams are 3/4 done. Remove from heat, cover, and drain 3/4 of the liquid. Continue to cook clams, adding shrimp and scallops. When seafood is cooked almost all the way through, add brandy and cook 1 minute (this will cook out the alcohol and just leave the flavor). Be careful as it can flame up. Add both creams and allow to reduce and begin to thicken. When mixture begins to bubbble, and is reduced by 1/3, add Parmesan cheese and allow to melt. This will act as a thickening agent for the sauce. Add hot cooked pasta to sauce and toss to coat evenly. Just before serving, add tomatoes and scallions for color. Garnish with fresh chopped parsley.

 

Notes: Quick and easy to make. With little cleanup; 2 pans, one for pasta and one for sauce.

 

Number of Servings: 4

 

Submitted by: CJ4050 ()

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