Seafood Fettuccine Bake

Seafood Fettuccine Bake 250 Author: Canadian Living Credits: Seafood Fettuccine Bake 250

Shrimp, crabmeat, clams and fettuccine in a creamy sauce make a crowd-pleasing casserole for holiday entertaining.

  • Portion size 8 servings

Ingredients

  • 2 cans baby clams
  • 1 pkg (7 oz) frozen crabmeat thawed
  • 2 tablespoons butter
  • 1 onion chopped
  • 3 stalks celery chopped
  • 1 sweet red pepper diced
  • 1 1/2 teaspoon dried savory or dillweed
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 cup white wine
  • 1 cup fish stock
  • 1 cup chicken stock
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 12 oz fettuccine
  • 12 oz raw medium shrimp peeled and deveined
Topping:
  • 1 1/2 cup fresh bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons butter melted

Method

Drain clams, reserving liquid; set aside. Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid and set crabmeat aside.

In large saucepan, melt butter over medium heat; fry onion, celery, red pepper, savory, salt and pepper, stirring occasionally, until softened, about 5 minutes. Whisk in flour; cook, whisking, for 1 minute. Add reserved clam juice, milk and wine, 1/2 cup (125 mL) at a time, whisking until bubbly and thickened, about 15 minutes. Stir in clams, crabmeat and peas.

Meanwhile, in large pot of boiling salted water, cook fettuccine for 6 minutes. Add shrimp; cook until pasta is tender but firm and shrimp are pink, about 2 minutes. Drain and return to pot. Add clam mixture; stir gently. Transfer to 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; chill in refrigerator. Cover and refrigerate for up to 24 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)

Topping: In bowl, stir bread crumbs with parsley; drizzle with butter, tossing to combine. Sprinkle over pasta. Bake in 375°F (190°C) oven until bubbly and golden, about 25 minutes. Let stand for 5 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 812 mg
  • Protein 29 g
  • Calories 452.0
  • Total fat 12 g
  • Cholesterol 109 mg
  • Saturated fat 6 g
  • Total carbohydrate 54 g

%RDI

  • Iron 59.0
  • Fibre 0.0
  • Folate 52.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Seafood Fettuccine Bake