Best 6 Fettuccini De La Mer Recipes

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Embark on a culinary journey to discover the delectable flavors of "fettuccini de la mer", a seafood pasta dish that tantalizes the taste buds with its rich and savory broth, tender fettuccini noodles, and an assortment of succulent seafood treasures. This classic Italian dish combines the freshness of the sea with the comforting embrace of pasta, resulting in a symphony of flavors that will leave you craving for more. As you explore the nuances of this beloved dish, you'll uncover the secrets to crafting the perfect "fettuccini de la mer", ensuring that every bite is an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

FETTUCCINI DE LA MER



Fettuccini de la Mer image

For all of the seafood lovers who don't want to eat rich, fat food. This one is for you...velvety and tasty. Try serving with some warm crusty bread, if desired.

Provided by Lise Peter

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 15

½ pound medium shrimp - peeled and deveined
½ pound scallops
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
½ pound imitation crabmeat
2 cups milk
salt and pepper to taste
1 pinch dried marjoram
1 pinch dried basil leaves
1 pinch dried tarragon
10 ounces dry fettuccini noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
  • In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
  • Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
  • Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.

Nutrition Facts : Calories 570.5 calories, Carbohydrate 76.4 g, Cholesterol 141.4 mg, Fat 11.7 g, Fiber 4.6 g, Protein 40.2 g, SaturatedFat 5.9 g, Sodium 751 mg, Sugar 14.7 g

FRUTTI DI MARE



Frutti di Mare image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 BIG servings

Number Of Ingredients 15

1/2 pound angel hair pasta
Salt, for pasta water
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 teaspoon crushed red pepper flakes -- eyeball it
1/2 cup dry white wine, eyeball it
1 (15-ounce) can crushed tomatoes
Salt and black pepper
1 pound small fresh clams, ask for them scrubbed
1 pound mussels, scrubbed
10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
1/4 cup chopped flat-leaf parsley, a couple of handfuls
20 fresh basil leaves, cut into thin strips or torn
Crusty bread, warmed

Steps:

  • Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
  • Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
  • Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
  • Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

SWEET FRESH FETTUCCINI



Sweet Fresh Fettuccini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h20m

Yield 4 dinner servings or 6 dessert servings

Number Of Ingredients 13

1 pint heavy cream
1 lemon, zested
1 orange, zested
2 tablespoons honey
Pinch kosher salt
1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows
1 tablespoon lemon juice
1 small block semisweet chocolate, optional
1/4 cup chopped, toasted hazelnuts
3 cups all-purpose flour
4 eggs
1 tablespoon kosher salt
1 tablespoon olive oil

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
  • Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.
  • Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately.
  • Fresh Pasta:
  • Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
  • Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
  • Roll out the dough to your desired shape.
  • Yield: 4 to 6 servings (about 22 ounces)

FETTUCCINI DE LA MER



Fettuccini de la Mer image

For all of the seafood lovers who don't want to eat rich, fat food. This one is for you...velvety and tasty. Try serving with some warm crusty bread, if desired.

Provided by Lise P

Categories     Fish Recipes

Time 50m

Yield 4

Number Of Ingredients 15

½ pound medium shrimp - peeled and deveined
½ pound scallops
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
½ pound imitation crabmeat
2 cups milk
salt and pepper to taste
1 pinch dried marjoram
1 pinch dried basil leaves
1 pinch dried tarragon
10 ounces dry fettuccini noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
  • In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
  • Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
  • Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.

Nutrition Facts : Calories 570.5 calories, Carbohydrate 76.4 g, Cholesterol 141.4 mg, Fat 11.7 g, Fiber 4.6 g, Protein 40.2 g, SaturatedFat 5.9 g, Sodium 751 mg, Sugar 14.7 g

PARMESAN FETTUCCINE



Parmesan Fettuccine image

This fettuccine recipe is such a simple side dish. With just four ingredients, it's ready in no time for a taste that's sure to please the entire family. -Sundra Hauck, Bogalusa, Lousiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

8 ounces uncooked fettuccine
1/3 cup butter, cubed
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.

Nutrition Facts : Calories 359 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 260mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

LINGUINE AI FRUTTI DI MARE



Linguine ai Frutti di Mare image

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Provided by Lesley Porcelli

Categories     Fish     Garlic     Herb     Pasta     Shellfish     Tomato     Low Fat     Dinner     Healthy     Self     Christmas Eve     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

Tips:

  • Choose the freshest seafood possible. This will ensure that your fettuccine de la mer is flavorful and delicious.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a variety of seafood. This will add flavor and texture to your dish. Some good options include shrimp, scallops, mussels, and calamari.
  • Don't be afraid to experiment with different flavors. Fettuccine de la mer is a versatile dish that can be customized to your own taste. Try adding different herbs, spices, and vegetables to create a unique and flavorful dish.
  • Serve fettuccine de la mer immediately. This dish is best enjoyed when it is hot and fresh.

Conclusion:

Fettuccine de la mer is a delicious and elegant dish that is perfect for a special occasion. With its combination of fresh seafood, creamy sauce, and al dente pasta, fettuccine de la mer is sure to please everyone at your table. So next time you're looking for a seafood dish that is both impressive and delicious, give fettuccine de la mer a try.

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