The seafood selection has to be one of the most popular pastas served at good Italian restaurants. It also can be the most expensive item on the menu. However, it’s possible to make your own seafood pasta at home that tastes just as good as those you find in even the fanciest restaurants, and at a fraction of the cost.
This Seafood Fettuccini recipe is a good side dish to serve with grilled meats, or it’s great as a main dish served with a salad and French bread. Since it’s all cooked on top of the stove, it’s a good choice for the summer so you don’t have to turn on the oven and heat up your kitchen.
The recipe is also versatile, since you can use other pastas, like linguine, shells, or bow tie pasta. You can even alter the seafood, using shrimp, clams, or real or imitation crab, or even a combination of the three. Any of those choices is certain to please both family and friends. And, if you grow your own fresh herbs, it’s great to add some to this pasta dish, making it even more delicious.
SEAFOOD FETTUCCINI
12 ounces fettuccini (or favorite pasta)
1/4 to 1/2 cup sour cream
2 tablespoons margarine or butter
SEAFOOD SAUCE:
4 green onions, sliced
1 garlic clove, minced
2 tablespoons margarine or butter
1 (12-ounce) package raw frozen shrimp, thawed and drained
1 (4-ounce) can minced clams, undrained, or 1 (3-ounce) package imitation crab sticks, cut into 1-inch pieces
1 cup chicken broth or 1 cup boiling water with 2 chicken bouillon cubes
1/4 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
1 teaspoon basil leaves
1 teaspoon oregano leaves
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
Cook pasta to desired doneness as directed on package. Drain, rinse with hot water. Toss pasta with sour cream and 2 tablespoons butter or margarine. Cover to keep warm.
Meanwhile, in a large skillet over medium heat, saute onions and garlic in 2 tablespoons margarine or butter until onion is tender. Stir in shrimp and clams or imitation crab sticks, chicken broth, wine, lemon juice, parsley, basil leaves, oregano leaves and pepper. Bring to a boil; reduce heat and simmer 5 minutes.
In a small bowl, combine cornstarch and water; blend well. Slowly stir into seafood mixture. Cook until mixture thickens, stirring constantly. Serve seafood sauce over pasta. Serves 6 to 8.
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