Monday, July 9, 2007

Mary's "Seafood Fettuccini" ..... Straight from the center of the City of Milano.

Our entire family gathered together Saturday evening for a dinner party with a total of sixteen family and friends. Daughter Mary who lives in Milan, Italy was our guest chef! (by command) It was a true command performance of excellence! I will share Mary's recipe for Seafood Fettuccine. You understand that Italian cooks keep a tasting spoon nearby and use it as they cook.
Mary's Seafood Fettuccine
Vine ripened tomatoes
olive oil
red pepper flakes
cooked shrimp
whipping cream
Fettuccine which is cooked al dente.
For six servings:
Allow 2 vine ripened tomatoes per serving. Chop and place in blender or food processor and puree. Season with salt and add 1 teaspoon olive oil per serving (6 x 1 tsp.=2 Tablespoons). Cook over low heat for approximately one hour to reduce the sauce.
When sauce is reduced, season with red pepper flakes which is individual taste. Add shrimp to sauce and only heat through. Add 8 oz. whipping cream per six servings and do not bring to a boil again but only to heat through.
Toss sauce with cooked fettuccine and serve.

1 comment:

Adwords said...

This is the best pasta I have ever tasted! I am still thinking about it three days later. Thanks for sharing! Anne