My Not So Creamy Seafood Fettuccine
My seafood fettuccine is a very light dish that’s easy to prepare. My version isn’t as creamy as you would normally expect. I like to keep it simple with extra-virgin olive oil, butter and fresh herbs. Make sure to get a fresh baguette for extra dipping.
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Not So Creamy Seafood Fettuccine
- 2 cans minced clams
- 2 tablespoons unsalted butter
- 6 tablespoons extra-virgin olive oil
- 8 ounces cocktail shrimp, precooked
- 6-ounce can crab meat
- 2 cloves garlic, minced
- 2 tablespoons finely chopped Italian parsley
- Sea salt and black pepper, to taste
- 1 pound fettuccine, cooked according to package instructions
- Pecorino-Romano cheese, grated (as much as you like), for garnish
- Handful of freshly chopped basil, for garnish
Place clams with juice into a medium-size saucepan and set on low heat. Add butter and olive oil and stir until butter is melted. Add shrimp, crab meat with juice, garlic and parsley. Stir gently and simmer until bubbling and hot. Season with salt and pepper, to taste.
Turn off heat and add cooked fettuccine to saucepan and gently combine. Allow to sit covered for five minutes to let the flavors mix with the pasta.
Serve family style with grated Pecorino-Romano cheese and fresh basil.
As ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego’s Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafes in America’s Finest City.” Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city’s most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.”