Kaye's Marinara Pasta

Hello everyone ;)

I have whipped up really lovely meals during my short term break, however, I haven't posted anything here yet so I want to share this easy and simplified  Fettucine Marinara recipe of mine- it is not the traditional Italian one but I've developed my own twist to it, hence my own version. I made a cream sauce as base rather than the usual neopolitan but I did add tomatoes in it and I didn't use too many seafood, I actually only used scallops and prawns BUT you may add more if you want to, ok?

It is REALLY nice and so I am hoping you will try it out. Ready?

INGREDIENTS:

500 kg. fresh prawns

500 kgs. scallops

olive oil, butter

minced garlic, about 4-5 cloves

pinch of nutmeg (optional)

salt

dash of oregano and chili powder or paste (optional)

500 gms. heavy cream

3/4 cup sun dried tomatoes, pureed

 500- 750 gms. fettucine, cooked w/salt

sliced button mushrooms

HOW TO:

1.) In a pan, over medium heat, melt about 1/4 c butter with the same amount of olive oil.

2.) Add in garlic, saute' for a minute then add in scallops. Lower heat and cook for another minute. Season with salt, oregano, nutmeg (just a pinch!) and chili paste (about a tsp.).

3.) Take scallops out of pan and set aside (we don't want to overcook it). Leaving the rest of the liquid in the pan, add in cream. Allow to simmer until it thickens (might take 15-25 minutes, it depends so keep an eye on it...be patient!). 

>The sauce's consistency we're aiming for here is to let it thicken enough to coat the pasta but not too thin or watery that the pasta turns into a soup (ugh!).

* I once ordered a marinara in a fine dining resto and they served it with watery sauce, you will think it is soup- I have to ask for refund (LOL). ok, where was I again?

4.) Once cream has thickened a bit, add in pureed sundried tomatoes.

5.) Add in prawns and the scallops, simmer a minute. Just before you turn off the heat- add in fresh, sliced mushrooms.

> the reason being, with fresh mushrooms they easily wilt, so you always add them in the last minute because they cook from the heat. Also, they will discolour the sauce to brown, instead of that creamy, salmon (from the tomato) colour so better leave it to last.

On plating, serve with garlic ciabatta or any other bread you may want to use, top with parmesan cheese, and flat parsley.  Enjoy- I know you will :) my whole family did!