Egg Fettuccine is a great source of protein and good carbohydrates, just what our body need. It is plain on its own, but taste great with many other things. Pasta is part of our daily diet, it is delicious and their dishes are simple to make and cost effective. I used to order pasta dishes in the past, but stopped because each time I tried them in restaurants they didn’t wow me the way I expected them to and also because I cook pasta regularly at home so I stopped ordering pasta when eating out. I love seafood with pasta, but from the ones I’ve tried in restaurants they often smelled very fishy which put me off because it made me feel sick. I’m not saying all restaurants make bad seafood pasta dishes, just the ones I’ve been to weren’t the best (if you have been to one and have any recommendation, I would love to try them out). My partner likes to spoil me with seafood even though he can’t eat most of them, he got me some seafood marinara so I can make something nice for myself (love). I made this recipe using what I like and what I have in my fridge which is not much at the moment. This seafood fettuccine is heart-warming for me, it turned out so good I had it all in one meal. Give it a go and share your version of the recipe and thoughts about it.
Note: use any white wine you prefer, I used chardonnay from Beelgara it’s what I normally use for cooking.
Like always skip the chilli if you’re not a fan.
SEAFOOD FETTUCCINE
Pre-Time: 5 mins Serve: 1-2
Cooking Time: 8 mins
Ingredients
300g seafood marinara
1 red onion, chopped
9 cherry tomato, half
1 hot chilli, chopped
2 cloves garlic, minced
1/2 cup white wine
3 tbsp olive oil
salt and pepper to taste
2 tbsp chopped coriander
2 serving fettuccine, cook as instructed
Method
Bring water to boil, add in olive oil and 1/2 tsp salt. Add in the fettuccine into the boiling water and cook for 10-13 minutes or as instructed.
Heat olive oil in a pan over medium high heat, add in the onion and cook for 2 minutes before adding in the garlic and cook for another 2 minutes or until the garlic starts to fragrant. Toss in the tomato and chilli, stir to cook for 1 minute and then add in the salt and pepper and stir to mix. Toss the food in the pan a few times until the tomato is half cooked.
Pour in the wine and leave to cook for a few seconds to get rid of the alcohol content. Add in the seafood marinara into the pan and stir for 2 minutes until cooked. Sprinkle with chopped coriander and toss to mix, remove the fettuccine from the water and transfer on to the pan, toss around to combine and allow the fettuccine to coat with sauce.
