Dissolve bouillon in warm water; set aside.
Start pasta.
Melt butter over low heat.
Add peppers to taste and roasted garlic when butter has melted.
Do not allow garlic to brown more.
Gradually stir in flour.
While stirring, gradually add cream until blended.
Blend in bouillon.
Continue stirring on medium heat until thickened.
Add parmesan.
5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
Stir until prawns are pink and calamari spirals.
Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.
Ingredients:
2 chicken bouillon cubes
1 cup water
1 cup butter
1 cup all-purpose flour
2 cups heavy cream
1 cup parmesan cheese, fresh-grated
2 garlic cloves, roasted
white pepper, fresh-grated
black pepper, fresh-grated
1/8 cup scallops
1/8 cup chopped tiger shrimp ( but chunky)
1/8 cup calamari ( sliced to spiral)
1 1/2-1 3/4 lbs fettuccine ( regular and spinach)
Steps/Methods:
Dissolve bouillon in warm water; set aside.
Start pasta.
Melt butter over low heat.
Add peppers to taste and roasted garlic when butter has melted.
Do not allow garlic to brown more.
Gradually stir in flour.
While stirring, gradually add cream until blended.
Blend in bouillon.
Continue stirring on medium heat until thickened.
Add parmesan.
5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
Stir until prawns are pink and calamari spirals.
Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.
