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Show 13.07
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Serves 4


1 1/2 pounds of fresh fettuccine

Place in large pot of boiling hot salted water; cools for 45 seconds to 1 minute.
Remove pasta from water and drain: place hot pasta in large bowl of water and ice.
After 30 seconds, drain and remove pasta.
Place in bowl and add 1 ½ Tbs. extra virgin olive oil and gently mix in with pasta.                                                     
Slice ½ orange bell pepper (1/4 inch thick slices) Slice ½ yellow squash (1/4 inch thick), ½ white (Italian squash) ¼ inch slices, ½ portabella mushroom (1/4 inch thick slices)

1 tbs. capers
2  Tbs.  julienne of sun-dried tomatoes
2Tbs. chipolini caramelized onions
½ pound already cooked King crab leg meat (sliced ½ inch)
½ pound medium sized raw shrimp (shell removed and de-veined)
½ pound fresh bay scallops
2 Tbs. fresh, finely chopped Italian parsley
1 Tbs. dried chili flakes
fresh crushed black pepper (to taste)
2 Tbs. extra virgin olive oil
1 pint heavy cream
2 Tbs. salted butter
4 oz. grated parmesan reggiano cheese
3 parsley sprigs (for garnish)


Place 1 cup cream and the butter in the sauce pan over low heat, reduce by ¼; add the other cup of cream and cheese (whisk thoroughly ) over medium heat; reduce another ¼ cup remove and hold on side. Use a large sauté pan, place oil and over high heat add bell pepper, yellow squash, white squash, portabella mushroom and sauté for ½ minute then add shrimp, scallops, and crab meat, sauté for 1 minute and remove from heat. Place cheese sauce on low heat, add pasta and stir until coated. Then add sautéed vegetables and seafood in stirring gently. Remove from fire. Place on serving Banla or plates. Add yarn garnishes, capers, sun-dried tomatoes, chili flakes, carmelized onions, Italian parsley, fresh cracked pepper on top. Serve immediately.

Philip Baer
Community Cook