Seafood Fettuccine Bake

By The Canadian Living Test Kitchen

155 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	452452 cal
pro	29 g29g pro
total fat	12 g12g total fat
sat. fat	6 g6g sat. fat
carb	54 g54g carb
fibre	4 g4g fibre
chol	109 mg109mg chol
sodium	812 mg812mg sodium
% RDI:	-
calcium	2121 calcium
iron	5959 iron
vit A	2525 vit A
vit C	5858 vit C
folate	5252 folate

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

Ingredients

2 cans (each 5 oz/14 g) baby clams 2 2cans (each 5 oz/14 g) cans (each 5 oz/14 g)baby clambaby clams
1 pkg (7 oz) frozen crabmeat , thawed1 1pkg (7 oz) pkg (7 oz)frozen crabmeat, thawed
2 tbsp butter 2 2tbsp tbspbutter
1 onion , chopped1 1oniononions, chopped
3 stalks celery , chopped3 3stalks stalkscelery, chopped
1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced
1-1/2 tsp dried savory or dillweed 1-1/2 1-1/2tsp tspdried savory or dillweed
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
4 cups milk 4 4cups cupsmilk
1 cup white wine 1 1cup cupwhite wine or fish stock or chicken stock
1 cup frozen peas 1 1cup cupfrozen peas or frozen corn
12 oz fettuccine 12 12oz ozfettuccine
12 12oz ozraw medium shrimp, peeled and deveined
Topping
1-1/2 cups fresh bread crumbs 1-1/2 1-1/2cups cupsfresh bread crumbs
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
3 tbsp butter , melted3 3tbsp tbspbutter, melted

Preparation

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.