This is a rather traditional Mediterranean recipe for seafood pasta. It’s quite flavorful and packs a bit of a spicy punch with the red pepper flakes. That punch makes Sauvignon Blanc a great pairing with this dish–which I like because it’s a nontraditional white wine pairing with red sauce.
To keep this gluten free, you can use brown rice or quinoa pasta in place of traditional fettucine noodles. My personal favorite is Quinoa.
- 2 tablespoons olive oil
- 2 teaspoons chopped shallots
- 1 tablespoon chopped garlic
- 1/2 pound of bay scallops
- 1/3 pound shrimp (peeled and de-veined)
- 1/3 pound calamari tubes, sliced into rings
- 1/2 pound white fish (tilapia or red snapper work great)
- 1/2 cup dry white wine
- 1/2 cup fish stock (chicken stock can be substituted)
- 1 cup chopped fresh tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup tomato sauce
- 1/2 teaspoon fennel seed
- 1 teaspoon of dried oregano
- 1/2 teaspoon saffron threads
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper
- 1 pound fettuccine (or, brown rice or Quinoa pasta that is gluten-free)
- freshly grated parmesan
- 1/2 cup parsley, chopped
- Bring a large pot of salted to a boil.
- Meanwhile, in a large skillet heat the oil over medium-high heat. Add the shallots and garlic and cook for 1-2 minutes. Keep stirring to prevent the garlic from turning brown.
- Add the seafood and continue to saute for 3-4 minutes, stirring occasionally.
- Add the wine, stock, tomatoes, tomato paste, sun-dried tomatoes, tomato sauce, fennel seed, oregano, saffron, and red pepper flakes. Bring to a boil, reduce heat to low, and simmer for 7-8 minutes. Stir occasionally.
- Meanwhile, add the fettuccine to the boiling water and cook to al dente.
- Strain noodles, divide evenly onto the plates, top with the sauce followed by parmesan cheese and fresh parsley to taste.
How Not to Screw it Up
- Keep the garlic moving during the first 1-2 minutes. When the garlic browns it changes flavor. We want the richness of the garlic to add to the sauce, not the yucky burnt garlic.
- Do not cook the seafood for more than 4 minutes before proceeding to the rest of the sauce. If the seafood still looks a little on the rare side at the end of step 3, that’s ok. It still going to cook for another 7-8 with the sauce.
- The timing of the fettuccine noodles being done at the same time as the sauce is critical. The only hard part about this recipe is this timing. Otherwise, you have mushy, cold noodles waiting for sauce, or over-cooked seafood in a sauce whose moisture is cooking away. The noodles should hit boiling water the very moment you put that last red pepper flakes into the sauce.