Recipe - Fettuccine With Shrimp Scallops And Mussels

3 tablespoon Butter
1 cup Fresh bread crumbs
3 tablespoon Chopped fresh basil
1 cup Chopped fresh basil
4 teaspoon Chopped fresh thyme
1 pound Mussels; scrub/debeard
1 cup Water
3 tablespoon Olive oil
1 Zucchini; halved & cut or sliced up
1 Summer squash; halved &
cut or sliced up
1 Red bell pepper; into
matchsticks
4 Garlic cloves; minced
8 ounce Large shrimp; peeled,
deveined
8 ounce Sea scallops
1 pound Fettuccine

Melt 1 tablespoon butter in large nonstick skillet over mediumhigh heat.
Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons
basil and thyme. Remove from heat.

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.

Heat 1 tablespoon oil in large nonstick skillet over mediumhigh heat. Add
vegetables and sauté until crisptender, 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 One half cup basil and sauté
3 minutes. Add mussel cooking liquid; simmer until shellfish are cooked
through, about 3 minutes. Add vegetables; stir to heat through.

Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm, to bite. Drain. Pour vegetables and shellfish over
pasta; toss to coat. Season with salt and pepper. Sprinkle with One half cup
basil. Top with mussels and breadcrumbs.

Betsy's notes: Made on 3/13/98; added some cayenne pepper with the salt and
pepper. Served with Parmesan cheese sprinkled on top with the breadcrumbs.

Per serving: 831 Calories; 25g Fat (27% calories from fat); 51g Protein;
98g Carbohydrate; 160mg Cholesterol; 625mg Sodium

Recipe by: Bon Appetit, 11/95

Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
Mar 14, 98