1 pkg. of dry fettuccine (450 gr.) or 600 gr. of fresh fettuccine,
2 cups tomato sauce,
1/2 cup heavy cream,
1 lb. fresh cleaned mussels,
16-20 peeled shrimp, (about 3/4 lb.)
20 calamari rings (fresh squid rings) about 1/3-inch thick,
1 teaspoon chopped garlic,
3 Tbsp. olive oil (not Extra Virgin),
1 tsp. Italian mixed dry herbs,
2 oz. white wine,
black pepper and sea salt to taste.
Recipe: Heat the olive oil in a large frying pan and saute the garlic until golden brown. Add the mussels and saute them until they open up. Discard any mussels that haven't opened. Add the calamari rings and the shrimp and keep sauteing until the shrimp turns orange in color. Deglaze with the white wine and add the tomato sauce and the herbs. Reduce the sauce slightly and add the cream. In the meantime, bring 4 litres of water to a rolling boil, add some sea salt and boil the fettuccine until al-dente (usually about 10 minutes) stirring ocassionally so they don't stick to each other. Strain the fettuccine and toss them in the pan with the sauce. Stir well, season with salt and pepper to taste and serve the seafood fettuccine in 4 pasta bowls. Cooking tip: For a lighter pasta you can use 18% cream instead of the heavy cream.
Also, you can add a few dashes of oyster sauce for a stronger seafood taste to the pasta.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.