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Sirocco |
Trenette Alla Gondoliere
Fettuccine Gondolier Style
1 lb. fresh fettuccini
¼ c. extra virgin olive oil
3 garlic cloves, chopped
½ tsp. crushed red pepper
1 tbsp. chopped organic fresh basil leaves
1 large shallot, chopped
6 oz. crab meat
16 medium shrimp, shelled and veins removed
6 oz. lobster meant
½ c. Martini & Rossi sparkling wine
1 diced ripe tomato
4 pureed ripe tomatoes
½ c. 2% milk
Kosher salt and ground black pepper to taste
Add the pasta to boiling water. Stir well and often until cooked al dente (about 3 minutes). Drain.
Heat oil in a roomy sauté pan for a few seconds. Add shrimp and cook for 1.5 minutes, stirring often to avoid sticking. Add shallots, garlic, lobster, crab, and basil, and continue cooking for 1.5 minutes while stirring. Add with sine and stir for 10 seconds to deglaze. Add tomatoes and puree, crushed red pepper, milk, salt & pepper . Cook until reduced by 1/3, stirring often.
Pour sauce over pasta and serve. Serves 4-5.
