Seafood Fettucine Recipe

When I was a poor college student, a friend took me to dinner at a spaghetti restaurant, where I had pasta with clam sauce. I loved it and tried to duplicate it while staying within my budget. Eventually I was able to afford to add more seafood, and this is the recipe I ended up with. My husband, who otherwise does not like seafood, actually requests it from time to time. At his request I included it as part of a menu for a work gathering of his, and it was requested each year after.

I've tried all kinds of chicken broth for this dish, including my own home-made. The best tasting has turned out to be Campbell's double strength. I store it in a cool place so I can simply pick the fat off the top when I open the can. Also, it's a bit more salty than other brands, so be sure to taste before seasoning.

This makes about 1 quart of sauce. It does freeze quite well.

Seafood Fettucine

1/2 lb. shrimp, peeled and deveined (rock shrimp if you can find it; otherwise, small or mediums that you've chopped up. Salad shrimp will work in a pinch.)
1/2 lb. scallops (bay or sea, sea roughly chopped)
1/2 lb. chopped clams (canned work just fine, drained)
1/2 cup butter
1/2 cup flour
3 cups chicken broth (2 cans Campbells plus water to equal 3 cups)
Shredded parmesan cheese to pass for topping

Melt butter and add flour to make a roux. Let cook a few minutes to work out the flour taste, making sure not to brown the flour. Slowly whisk in the chicken broth. When the sauce is well incorporated, add the seafood. Cook 5 to 7 minutes, just until the seafood is cooked through. Check for seasoning. Serve over fettucine. Pass the parmesan.

jlm