Seafood Fettuccine Recipe

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt and the optional 1 teaspoon olive oil. Add 12 oz fettuccine and cook until al dente according to package directions (usually 8–10 minutes for dried, 2–4 for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a little olive oil to prevent sticking if not serving immediately.

Pat the prawns and scallops dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of pepper. Keep the bay shrimp refrigerated until assembly. Ensure clams and mussels are cleaned and any open shells that don't close when tapped are discarded.

In a large wide sauté pan or shallow Dutch oven over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add the finely diced small onion and sliced fennel (or celery) and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add 6 cloves minced garlic and 1 teaspoon red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Add 1 cup halved cherry tomatoes and cook 2–3 minutes until they begin to soften. Pour in 3 fl oz dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.

Pour in 1 cup low-sodium seafood or chicken stock and bring to a simmer. Add the cleaned 1 lb Manila clams and 1 lb mussels, cover the pan, and steam until shells open, about 5–7 minutes. Shake the pan occasionally. As shells open, use tongs to transfer them to a bowl; discard any that remain closed after 7 minutes. Keep the cooking liquid in the pan — it will add flavor to the sauce.

Increase heat to medium-high. Add the prawns (8 pieces) and scallops (8 pieces) to the pan with the reserved shellfish cooking liquid and sear for 1–2 minutes per side until opaque and just cooked through (prawns turn pink; scallops develop a light golden crust). Remove cooked prawns and scallops to the bowl with the clams and mussels to avoid overcooking, leaving their juices in the pan.

Reduce heat to medium. Pour in 1 cup heavy cream and bring to a gentle simmer. Stir to combine with the shellfish-infused liquid and vegetables. Add 1 cup grated Parmesan cheese gradually, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time or up to 1/2 cup until desired consistency is reached. Taste and add 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting as needed. Stir in the zest and juice of 1 lemon and 1 cup chopped fresh parsley (reserve 2 tablespoons for garnish).

Add the drained fettuccine to the sauce and toss gently to coat, using tongs or two forks. Return the cooked prawns, scallops, clams and mussels (in shells) and 8 oz Oregon bay shrimp to the pan, folding them through the pasta so seafood is evenly distributed and heated through, about 1–2 minutes. If needed, loosen the sauce with a splash of the reserved pasta water. Add 1 tsp finishing olive oil and toss once more.

Divide the seafood fettuccine among 4 warmed plates. Spoon any remaining sauce and a few clams/mussels on top. Garnish with the reserved 2 tablespoons chopped parsley, additional freshly ground black pepper, and lemon wedges on the side. Serve immediately.