Seafood Fettuccine Bake

By The Canadian Living Test Kitchen

Tested till perfect

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Seafood Fettuccine Bake

This recipe makes 8 servings

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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 cans (each 5 oz/14 g) baby clams
  • 1 pkg (7 oz) frozen crabmeat , thawed1 pkg (7 oz) frozen crabmeat, thawed
  • 2 tbsp butter 2 tbsp butter
  • 1 onion , chopped1 onion, chopped
  • 3 stalks celery , chopped3 stalks celery, chopped
  • 1 sweet red pepper , diced1 sweet red pepper, diced
  • 1-1/2 tsp dried savory or dillweed 1-1/2 tsp dried savory or dillweed
  • 3/4 tsp salt 3/4 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1/2 cup all-purpose flour 1/2 cup all-purpose flour
  • 4 cups milk 4 cups milk
  • 1 cup white wine 1 cup white wine or fish stock or chicken stock
  • 1 cup frozen peas 1 cup frozen peas or frozen corn
  • 12 oz fettuccine 12 oz fettuccine
  • 12 oz raw medium shrimp , peeled and deveined12 oz raw medium shrimp, peeled and deveined
  • Topping
  • 1-1/2 cups fresh bread crumbs 1-1/2 cups fresh bread crumbs
  • 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
  • 3 tbsp butter , melted3 tbsp butter, 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.

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