Fettucine - Admiral style
calories: medium
category: first course
cost: high
difficulty: medium
preparation time: 90
Ingredients
Fresh egg noodles (paglia e fieno) 500 gr.
Giant shrimps 250 gr.
Shrimps 250 gr.
Clams 1,500 gr.
San Marzano tomatoes 700 gr.
Onions 1
Garlic 2 cloves
Butter 70 gr.
Extra-virgin olive oil 4 spoonfuls
Fish or cube broth half a litre
Salt to taste
Pepper to taste
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Wine Tips
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Giant shrimps 250 gr.
Shrimps 250 gr.
Clams 1,500 gr.
San Marzano tomatoes 700 gr.
Onions 1
Garlic 2 cloves
Butter 70 gr.
Extra-virgin olive oil 4 spoonfuls
Fish or cube broth half a litre
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Boil both types of shrimps together in the broth for 5 minutes. Remove them from their shells. Remove the dark strip from their backs with a sharp knife and discard. Then put the broth and the shells aside.
Crush one clove of garlic and sauté it in a saucepan with the extra-virgin olive oil. Add the clams and made them open at a high heat. Then remove the molluscs, filter the liquid and add it to the broth.
Together with a few spoonfuls of broth, liquidise the shells of the shrimps and then add them to the broth and cook for about 20 minutes. Then filter through a very fine strainer. Peel the tomatoes, remove the pips and cut them into very fine strips. Dice the remaining garlic and the onion and sauté them on a medium flame with half the butter in a casserole.
Add the tomatoes and the half litre of fish broth to the sautéed mixture. Add salt and pepper and go on cooking until the sauce is dense. Cut both types of shrimp pulp into cubes and add them to the sauce together with the clams which you have shelled. Then remove the saucepan from the fire.
Boil the coloured egg noodles in plenty of salted water, drain them al dente and put them into a soup tureen. Season them with the remaining butter and the sauce you have prepared. Mix well so that the pasta is soft and well seasoned and serve at table. The Chef's tips The chef advises this dish to be served with Colli Albani Curiosity The giant shrimps are crustaceans like the smaller types. The only difference is in their size - between 15 and 20 cm
Crush one clove of garlic and sauté it in a saucepan with the extra-virgin olive oil. Add the clams and made them open at a high heat. Then remove the molluscs, filter the liquid and add it to the broth.
Together with a few spoonfuls of broth, liquidise the shells of the shrimps and then add them to the broth and cook for about 20 minutes. Then filter through a very fine strainer. Peel the tomatoes, remove the pips and cut them into very fine strips. Dice the remaining garlic and the onion and sauté them on a medium flame with half the butter in a casserole.
Add the tomatoes and the half litre of fish broth to the sautéed mixture. Add salt and pepper and go on cooking until the sauce is dense. Cut both types of shrimp pulp into cubes and add them to the sauce together with the clams which you have shelled. Then remove the saucepan from the fire.
Boil the coloured egg noodles in plenty of salted water, drain them al dente and put them into a soup tureen. Season them with the remaining butter and the sauce you have prepared. Mix well so that the pasta is soft and well seasoned and serve at table.
