Seafood Fettuccine
Servings: 4 Servings
Ingredients
- 1 Tbsp minced garlic or two fresh cloves
- 2 cans minced or chopped clams drained and liquid reserved
- 1 8 oz bottle of clam juice
- 1 Tbsp chopped parsley dried, will work too
- 1/4 tsp basil leaves
- Dash of pepper
- 1 1/2 -2 Tbsp cornstarch
- 30-45 large cooked prawns a couple of pieces of cod, scallops, or any combination of fish you like.
- Our favorite combination is cod and prawns along with the clams.
- Amounts aren't as important just put in the amount you like. We happen to like a lot of fish in ours.
- 1/2 cup water
- Grated Parmesan cheese ~ the real stuff. No cheese for yeast-free diets.
- Regular or gluten-free fettuccine noodles
Instructions
- In a large skillet, cook fish with a little water and the lid on over medium to high heat. Toss around during the cooking. Watch closely this doesn't take very long. When the fish is cooked through, I like to cut the scallops into smaller pieces using the edge of the turner. I also break up the cod as it is cooking.
- Remove juice from pan reserving about 2 Tbsp, and add garlic and other seasonings. Saute for about 3 minutes.
- Add reserved liquid from clams and clam juice. Mix cornstarch with water and add to the pan. Mix well and simmer, stirring often until the mixture thickens a little. This is not a thick sauce, but it is full of flavor.
- Cook fettuccine according to package.
- Serve over cooked fettuccine noodles. Top with fresh grated Parmesan cheese, if not dairy free, and enjoy leftovers the next day!!