Ingredients (serves 4)
- 500g Fettuccine
- 1/4 cup Olive oil
- 3 cloves Garlic
- 2 bunches Asparagus
- 2 Red chillies
- 1 Green chilli
- 1 Red capsicum
- 400g Raw prawn meat
- 250g Calamari
- 250g Scallops
- 2 tbs Salted butter
- 2 tbs Dry Apera (dry sherry)
- Salt to taste
- Black pepper
- 2 tbs Extra salted butter
Method
- Boil water in large saucepan and cook pasta as per directions on packet.
- Add oil to deep pan and fry finely chopped garlic for 1 minute.
- Add chopped vegetables and finely chopped chillies. Cook for further three minutes.
- Add seafood and cook for another five minutes.
- Add dry Apera and allow alcohol to boil off.
- Add butter and salt.
- Drain pasta and add extra butter. Stir through gently and place in serving bowls.
- Place seafood/vegetable mix on top of each serving, and sprinkle with black pepper.
Notes
I made my own fettuccine using the Philips Pasta and Noodle Maker, as it only takes 15 minutes to make 500g.
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