Crema frutti di mare

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seafood.jpg

Ingredients (4 servings):

Crema frutti di mare:

  • 300g fettuccini pasta

  • 600 g seafood mix

  • 1 Tbsp olive oil

  • 1 onion (medium), finely chopped

  • 2 Tbsp unsalted butter

  • 3 garlic clove minced

  • 1,5 dl white wine I used Chardonnay

  • 5 dl heavy cream 

  • 1 tbsp reduced fish broth

  • 0.5 tsp Sea salt or to taste

  • 0.5 tsp black pepper or to taste

  • pinch of chili flakes

  • 1 Tbsp Parsley finely chopped, to garnish

How to:

Pasta:

Add the pasta to a pot of boiling water with 2 tsp of salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.

Seafood Mix:

While pasta is cooking, prepare the seafood mix and the sauce. Season the mix with 1/2 tsp salt and 1/4 tsp black pepper. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add seafood mix in a single layer and cook 2 min per side or just until cooked through. Remove to a separate dish to prevent overcooking.

Sauce:

In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden, stirring often. Add minced garlic and sauté another minute until fragrant. Stir in the white wine and boil down until there is only 25% of the liquid left.

Then add the heavy cream and reduced fish broth and bring to a light boil then simmer 2 min. Season sauce with more salt, pepper and add the chili flakes for a little kick. 

Stir in the drained pasta and cooked seafood mix, tossing until noodles are well coated in sauce. Serve in with a generous sprinkle of finely chopped parsley.