Family Fettuccini

6 Oct

Our darling sister-in-law whipped up this gorgeous creamy pasta while we were visiting seaside.

We were excited to finally try it, as it has been elevated to family lore.

We were quickly won over — swooned, in fact — and days later began googling to find a similar recipe (Victoria’s ReBar published its version in 2001 for its wild mushroom ravioli with leeks, cranberries and citrus-sage cream).

Lo and behold, we discovered it is a creation close to home… from our own local Best of Bridge ladies.

Best of Bridge: That’s Trump (2001)

1/4 cup butter
2 whole boneless, skinless chicken breasts, cubed (shrimp and scallops would be divine).
2 garlic cloves, minced (we used more)
3 cups (750 ml) whipping cream
1/4 cup Sambuca liqueur
1/4 cup orange juice concentrate
1/2 cup freshly grated Parmesan cheese
1/4 tsp. nutmeg
salt & pepper to taste
1 – 14 oz. can (398 ml) artichokes, drained & chopped
3 oz. pkg. (85 g) dried cranberries
1 lb. fettuccine
chopped fresh parsley & orange zest for garnish

In a large frying pan, heat butter and saute cubed chicken and garlic until barely cooked (do not over cook!). Remove chicken from pan and set aside.
Add whipping cream, Sambuca and orange juice to pan and stir well.
Add Parmesan, nutmeg, salt and pepper, stirring until smooth. Simmer for 5 minutes.
Add chopped artichokes, cranberries and chicken; simmer and stir for 10 minutes. That’s it for the sauce! Now, cook the fettuccine according to package directions.
Carefully fold sauce into pasta and garnish with parsley and orange zest.
Serve with garlic toast.
Serves 6-8

Creamy Seafood Citrus Pasta
Thrifty Foods
* 1 Tbsp. olive oil
* 1 medium onion, finely chopped
* 1 garlic clove, finely chopped
* 1 medium red bell pepper, finely chopped
* 250 grams halibut fillet, cubed
* 16 medium prawns, peeled with tail portion intact
* 1/2 cup white wine
* 16 mussels
* 3/4 lb. linguini or fettuccini
* Finely grated juice and zest of 1 orange
* Finely grated juice and zest of 1 lime
* Finely grated juice and zest of 1 lemon
* 1 1/2 cups whipping cream
* 2 Tbsp. chopped fresh dill
* Salt and white pepper to taste

Bring a large pot of lightly salted water to a boil. Heat the oil in very large skillet over medium-high. Add the onion, garlic and red pepper and cook 2-3 minutes. Add the halibut and prawns and cook, gently stirring, 2-3 minutes more. Add the wine and bring to a simmer. Add the mussels and cover and cook until they just open. Transfer seafood mixture to a large bowl. Cook pasta in boiling water.

Add the citrus juice and zest to the skillet and cook until almost evaporated. Add the cream and bring to a boil. Return the seafood to the skillet. Stir in dill, salt and pepper. Toss in the cooked pasta and serve.

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