Name: Fettuccine with Shrimp, Scallops and Mussels
Yield: Serves 4
Ingredients: 3 1/2 tablespoons butter; 1 1/2 cups fresh white breadcrumbs; 3 tablespoons plus 1 cup chopped fresh basil; 4 teaspoons chopped fresh thyme; 1 pound mussels, scrubbed, debearded; 1 cup water; 3 tablespoons extra-virgin olive oil; 1 zucchini, halved lengthwise, slice crosswise; 1 yellow summer squash, halved lengthwise, sliced crosswise; 1 red bell pepper, cut into matchstick-size strips; 4 garlic cloves, minced; 8 ounces uncooked large shrimp, peeled, deveined; 8 ounces sea scallops; 1 pound fettuccine

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

Recipe information

Yield
Serves 4

Ingredients

3 1/2 tablespoons butter

1 1/2 cups fresh white breadcrumbs

3 tablespoons plus 1 cup chopped fresh basil

4 teaspoons chopped fresh thyme

1 pound mussels, scrubbed, debearded

1 cup water

3 tablespoons extra-virgin olive oil

1 zucchini, halved lengthwise, slice crosswise

1 yellow summer squash, halved lengthwise, sliced crosswise

1 red bell pepper, cut into matchstick-size strips

4 garlic cloves, minced

8 ounces uncooked large shrimp, peeled, deveined

8 ounces sea scallops

1 pound fettuccine

Preparation

Step 1
Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
Step 2
Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
Step 3
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
Step 4
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Step 5
Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.

TagsPasta Fettuccine Italian American Italian European Shrimp Shellfish Seafood Scallop Mussel Basil Herbs & Spices Thyme Main Dinner Nut Free 30 Minutes or Less Easy Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes