Fettuccine With Mussels Shrimps And Parsley Recipe
Ingredients
| Fettuccine | 3/4 Pound | |
| 2 1/2 slices stale bread | ||
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Parsley leaves | 3/4 Bunch (100gm) | |
| Capers | 1/2 Tablespoon | |
| 4 anchovy fillets | ||
| Garlic | 2 Clove (5gm), crushed | |
| Olive oil | 5 Tablespoon | |
| Approx. 20 mussels | ||
| White wine | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Pancetta | 3 Ounce, chopped | |
| Medium shrimp | 12 Ounce, deveined | |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Soak for 5 minutes.
Squeeze out excess.
Place in blender along with above bread.
Puree.
Add to above to make a smooth paste.
Set aside.
Steam mussels with wine and garlic just until open, approx 5 minutes.
Remove from shell and keep mussels in liquid.
Set aside.
Saute for 2 minutes in large saucepan.
Add and saute just until pink.
Add mussels and their liquid and heat for 1 minute.
Add above parsley sauce.
Add pasta and toss well.
Drain and set aside.
Meanwhile, prepare sauce.
Soak for 5 minutes.
Squeeze out excess.
Place in blender along with above bread.
Puree.
Add to above to make a smooth paste.
Set aside.
Steam mussels with wine and garlic just until open, approx 5 minutes.
Remove from shell and keep mussels in liquid.
Set aside.
Saute for 2 minutes in large saucepan.
Add and saute just until pink.
Add mussels and their liquid and heat for 1 minute.
Add above parsley sauce.
Add pasta and toss well.
Chef
