Usuba
Fettuccine with Seafood in Tomato Sauce
Pasta with scallops, shrimp, and pike perch in a light tomato sauce on fish broth. The dish is garnished with fresh basil and olives — a combination of seafood delicacies with Italian classics.
- Total
- 60 min
- Standard serving
- 786.5 g
Ingredients
Total 16- Fettuccini Pasta
85 g - Scallops
100 g≈ 5 pcs - Peeled king prawns
180 g - Pitted olives
15 g≈ 1 tbsp - Tomato paste
49.5 g≈ 3 tbsp - Basil
30 g≈ 1 bunch - Olive oil
to taste≈ 1/4 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Pike-perch
100 g - Carrot
25 g≈ 1/4 pcs - Onion
37.5 g≈ 1/4 pcs - Celery stalk
10 g≈ 1.5 tbsp - Bay leaf
0.5 g≈ 1 pcs - Parsley
2 g≈ 1 stalk - Thyme
1 pcs - Water
150 ml≈ 2/3 cup
Instructions
- 1
Step 1
Prepare fish broth. Place a piece of pike perch in a pot, pour cold water over it. Add carrot, onion, celery stalk, bay leaf, a sprig of parsley and thyme.
Simmer over low heat, skimming off foam, until a third of the water has evaporated. For one serving, you will need 100 ml of finished broth.
- 2
Step 2
Boil the fettuccine until cooked through.
Season the scallops and shrimp with pepper. Place them on a skillet with heated olive oil and fry for 1–2 minutes.
- 3
Step 3
Add fish broth, tomato paste, boiled pasta, and olives cut in half.
Heat for another 2–3 minutes.
- 4
Step 4
Sprinkle with finely chopped basil, stir and remove the pan from the heat.
- 5
Step 5
Arrange the pasta in a mound on a deep plate. Place the shrimp around it, and put the scallop in the center.
- 6
Step 6
Garnish the dish with a sprig of fresh basil.
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