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Old 08-24-2012, 05:57 AM   #1
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Harry's Mixed Seafood Fettucine

light,delicious,gorgeous colours,kick of heat,healthy...what more could you want?don't answer that...i'm not going anywhere!i've used jumbo prawns,scallops & mussels in this one but the mix is up to you....i've also made it with fish but make sure the fish is a firm one..salmon,monk,snapper,mullet,tilapia & basa etc work well.
so:
THE INGREDIENTS...as always adjust for number of diners
a)pasta...i used fettucine....your choice...i always use dried as i don't make it(life's too short) & i'm not keen on the texture of the fresh i have bought over here.
b)mixed seafood/fish of your choice...won't bore you with the usual blurb about cleaning/checking mussels...you know the script
c)fresh red chilli finely sliced or dried flakes to taste.red looks pretty in this dish
d)peeled/minced garlic to taste...i use a microplane to almost puree it
e)big pinch saffron or turmeric.saffron for preference but turmeric gives the same colour & does work flavour wise...not the same but very nice!
f)lots of ground black pepper
g)small glass dry white wine
h)glug or two of evoo
i)grated parmesan to taste(optional)
j)sea salt....don't season with salt til near the end & after tasting...mussels & parmesan have plenty of salt
k)small handful of basil leaves
THE METHOD
1)crush your saffron threads between your fingers or in a mortar or in a bowl with a spoon.important to crush it to get max colour/flavour
2)infuse saffie or turmeric in the wine
3)i have problems with coinciding timings so i cook my pasta first,drain it in a collander & mix a little evoo into the cooked pasta to prevent sticking
4)get the same pan that you have cooked the pasta in(or use a different pan,most of my pans are hard anodised so no sticking problems)smokin' hot.
5)smear each scallop with some evoo & sear in the pan for 30 secs each side then remove to a plate.you want them charred but still "pink"
6)good glug of evoo in the pan & chuck in the prawns,garlic,chilli & pepper
7)turn a few times in the hot oil,chuck in the mussels & stir til they start to open.
8)pour in the infused wine mix,boil hard for a couple of mins & add the scallops
9)taste,adjust seasoning if needs be
h)chuck pasta & basil leaves back in the pan with seafood & turn to re heat/colour the pasta....jobs done!!
i)serve sprinkled with parmesan if desired
j)ENJOY!!
VERSION 2
after adding the wine but before adding the cooked pasta/basil pour in some cream mixed with the parmesan....naughty but oh sooooo nice

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Old 08-24-2012, 12:47 PM   #2
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My kind of dish. Beautiful, Harry! Love seafood, but have yet to try mussels. Clams would be good too, no? Like the combo of the wine & saffron, as well. Thinking out loud, perhaps some lemon juice and/or zest. Spinach fettucine would look pretty/colorful. Will keep this in mind for a special dinner. Thank you for sharing.

ETA: Almost puts me in mind of a pasta paella. Brilliant!
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Old 08-24-2012, 01:18 PM   #3
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Quote:
Originally Posted by Cerise View Post
My kind of dish. Beautiful, Harry! Love seafood, but have yet to try mussels. Clams would be good too, no? Like the combo of the wine & saffron, as well. Thinking out loud, perhaps some lemon juice and/or zest. Spinach fettucine would look pretty/colorful. Will keep this in mind for a special dinner. Thank you for sharing.

ETA: Almost puts me in mind of a pasta paella. Brilliant!
thanks C,as i say in all my receeeeeeps...your food,your choice.nothing(well not with this cook anyway)is cast in stone.
make it with orzo(rice shape)pasta & there you have your "pasta paella"
add the cream & layer with precooked lasagne sheets,finish in the oven & you have seafood lasagna.....take the shells off the mussels first tho'!!
it does work beautifully with clams C
leave out the seafood/fish & make it with finely sliced chicken thighs.just add a bit of the pasta cooking liquid because you won't have the liquid/saltiness of the mussels......the combo's/ingredients are endless.
ain't food grand eh?!!!
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Old 08-24-2012, 01:25 PM   #4
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Quote:
Originally Posted by Harry Cobean View Post
thanks C,as i say in all my receeeeeeps...your food,your choice.nothing(well not with this cook anyway)is cast in stone.
make it with orzo(rice shape)pasta & there you have your "pasta paella"
add the cream & layer with precooked lasagne sheets,finish in the oven & you have seafood lasagna.....take the shells off the mussels first tho'!!
it does work beautifully with clams C
leave out the seafood/fish & make it with finely sliced chicken thighs.just add a bit of the pasta cooking liquid because you won't have the liquid/saltiness of the mussels......the combo's/ingredients are endless.
ain't food grand eh?!!!
I like the idea of orzo, as well. You opened a floodgate of ideas.
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Old 08-25-2012, 12:58 AM   #5
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Looks great H
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Old 08-25-2012, 01:03 AM   #6
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I may have to try this one...shopping tomorrow!
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Old 08-25-2012, 03:14 AM   #7
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Let us know what you think Fiona
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Old 08-25-2012, 03:27 AM   #8
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Quote:
Originally Posted by Cerise View Post
I like the idea of orzo, as well. You opened a floodgate of ideas.
chuck out the chintz,cup up the recipe's,throw out the cookbooks & hang the purists......oh ohh....tablet time AGAIN nurse?!!
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Old 08-25-2012, 03:29 AM   #9
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Originally Posted by PrincessFiona60 View Post
I may have to try this one...shopping tomorrow!
go on....be a devil princess!!
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Old 08-25-2012, 03:29 AM   #10
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Quote:
Originally Posted by Kylie1969 View Post
Looks great H
cheers cobber!
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recipe, seafood, mussels.scallops.saffron, prawns

Harry's Mixed Seafood Fettucine light,delicious,gorgeous colours,kick of heat,healthy...what more could you want?don't answer that...i'm not going anywhere:lol:!i've used jumbo prawns,scallops & mussels in this one but the mix is up to you....i've also made it with fish but make sure the fish is a firm one..salmon,monk,snapper,mullet,tilapia & basa etc work well. so: THE INGREDIENTS...as always adjust for number of diners a)pasta...i used fettucine....your choice...i always use dried as i don't make it(life's too short) & i'm not keen on the texture of the fresh i have bought over here. b)mixed seafood/fish of your choice...won't bore you with the usual blurb about cleaning/checking mussels...you know the script c)fresh red chilli finely sliced or dried flakes to taste.red looks pretty in this dish d)peeled/minced garlic to taste...i use a microplane to almost puree it e)big pinch saffron or turmeric.saffron for preference but turmeric gives the same colour & does work flavour wise...not the same but very nice! f)lots of ground black pepper g)small glass dry white wine h)glug or two of evoo i)grated parmesan to taste(optional) j)sea salt....don't season with salt til near the end & after tasting...mussels & parmesan have plenty of salt k)small handful of basil leaves THE METHOD 1)crush your saffron threads between your fingers or in a mortar or in a bowl with a spoon.important to crush it to get max colour/flavour 2)infuse saffie or turmeric in the wine 3)i have problems with coinciding timings so i cook my pasta first,drain it in a collander & mix a little evoo into the cooked pasta to prevent sticking 4)get the same pan that you have cooked the pasta in(or use a different pan,most of my pans are hard anodised so no sticking problems)smokin' hot. 5)smear each scallop with some evoo & sear in the pan for 30 secs each side then remove to a plate.you want them charred but still "pink" 6)good glug of evoo in the pan & chuck in the prawns,garlic,chilli & pepper 7)turn a few times in the hot oil,chuck in the mussels & stir til they start to open. 8)pour in the infused wine mix,boil hard for a couple of mins & add the scallops 9)taste,adjust seasoning if needs be h)chuck pasta & basil leaves back in the pan with seafood & turn to re heat/colour the pasta....jobs done!! i)serve sprinkled with parmesan if desired j)ENJOY!! VERSION 2 after adding the wine but before adding the cooked pasta/basil pour in some cream mixed with the parmesan....naughty but oh sooooo nice:yum: 3 stars 1 reviews
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