SEAFOOD FETTUCCINE

INGREDIENTS:

• 1/2 lb mussels & scallops-each
• 16 large shrimp
• 1/2 lb fish filet (scrod/sole/haddock)
• 2 cp dry vermouth
• 1 T fine chopped shallots
• 2 T unsalted butter
• 5 fine chopped scallions
• 1 mashed garlic clove
• 4 cp heavy cream/ 1/4 cp parsley
• 1 lb good dried fettuccine
• 1 cp fresh Parmesan cheese

DIRECTIONS The secret of cooking pasta is to use the best, get water really boiling, add a little oil, and stir continually. Clean mussels, Peel and devein shrimp, Cut fish into 1/2x2 in slivers. Bring vermouth to boil with shallots. Add mussels, cover & steam 3-4 min. Remove and strain broth. Poach scallops, shrimp and fish barely & separately in reserved broth. Sauté scallions, garlic and butter, add reserved liquid and cream. Increase heat, boil until reduced by 1/2. Cook fettuccine 8 min. Drain, do not rinse. Simmer pasta in sauce 1 min, Add seafood, cheese, 1/4 cp chopped PARSLEY, salt and pepper.