Saturday, August 29, 2009

Fettuccine Gloriosa by Gene Sakahara and Sam Bozzo, the SakaBozzo show Gilroy CA

Fettuccine Gloriosa by Gene Sakahara and Sam Bozzo, the SakaBozzo show Gilroy CA
Serves 4 to 6
Calamari (Squid)
3/4 cube butter
1/3 cup olive oil
3 to 4 cloves fresh garlic, peeled and diced
6 to 12 cloves fresh garlic ,peeled and crushed
1 medium size onion or 5 to 6 shallots , diced
2 pounds calamari, cleaned and cut into 2 inch strips
8 sprigs parsley, chopped finely
2 tablespoons oregano
18 to 24 fresh mussels or clams scrubbed clean
1 lemon, halved
1 cup dry white wine
1 ( 8 ounce) can tomato sauce
2 shakes Tabasco sauce to taste HINT The Garlic Shoppe sells over 200 hot sauces
2 teaspoons salt
2 tablespoons olive oil
1 pound white or green fettuccine
Parmesan cheese
Method of PreparationIn pan with lid melt butter and add garlic, onions and parsley. When onions are translucent, add mussels. Cover, and when mussels start to topen, add the wine. Stir and remove from stove when mussels have opened. If any do not open, they should be removed and discarded.
Heat olive oil in skillet; add garlic and cook until garlic is golden brown. Add calamari , cook for about 1 minute, add oregano and then the wine. Cook about 1/2 minute longer, squeeze juice of both lemon halves over the mixture and for good measure, throw in the lemon halves. Add the tomato sauce and Tabasco, and simmer fr about 1 minute.
In large pot, bring salted water to rapid bowl. Add olive oil and then the fettuccine. While fettuccine is cooking, combine mussels and calamari to create the sauce. When the fettuccine is cooked al dente , strain pasta and plate. Mix with the combined sauce. Arange the mussels around the platter, decorate with sprigs of parsley , sprinkle liberally with freshly grated parmesan cheese and serve.

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