Wednesday, February 15, 2006

Amy's Fettucine

1/2 LB (plus just a little more, but not quite 3/4 LB) egg fettucine
1/2 cup unsalted butter (cut into about 1/2 inch cubes, room temp)
1/4 cup grated parmesano-reggiano (the good stuff makes a huge difference)
2-3 cloves fresh pressed garlic
1/2 LB small peeled shrimp
1/4 LB bay scallops
1 TB olive oil, salt, fresh ground pepper

Start fettucine cookin' in salted water

Saute' shrimp and scallops in the olive oil with the garlic and a few
turns of pepper, adding the scallops first (4 mins) and the shrimp a minute
later (3 mins) - drain all but about 1 TB of the liquid

Drain pasta (reserving 1/2 cup cooking water) and throw it in a big bowl
(heat the bowl first)- drop the butter and cheese on top and then the
seafood and toss through with tongs for about 1 minute, until smooooooooth
and dreamy. Add cooking water as needed to keep it from wadding up, or
"keep it loose" if you prefer. (work fast while doing this)

Fresh pepper on top and salt to taste.

Take leftovers to work and make co-workers drool.

Amy Brooks 2005

1 comment:

Annie said...

I left out the scallops when I made this recipe, but left them in for other people to see.