Tested till perfect Seafood Fettuccine Bake
Seafood Fettuccine Bake
Photography by Matthew Kimura

Seafood Fettuccine Bake

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

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 cans (each 5 oz/14 g) 2cans (each 5 oz/14 g)baby clambaby clams
  • 1 pkg (7 oz) 1pkg (7 oz)frozen crabmeat, thawed
  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 3 stalks 3stalkscelery, chopped
  • 1 1sweet red peppersweet red peppers, diced
  • 1-1/2 tsp 1-1/2tspdried savory or dillweed
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cupall-purpose flour
  • 4 cups 4cupsmilk
  • 1 cup 1cupwhite wine or fish stock or chicken stock
  • 1 cup 1cupfrozen peas or frozen corn
  • 12 oz 12ozfettuccine
  • 12 oz 12ozraw medium shrimp, peeled and deveined

Topping

  • 1-1/2 cups 1-1/2cupsfresh bread crumbs
  • 2 tbsp 2tbspchopped fresh parsley
  • 3 tbsp 3tbspbutter, melted
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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.

Nutritional Information Per serving: about

cal 452 pro 29g total fat 12g sat. fat 6g
carb 54g fibre 4g chol 109mg sodium 812mg

% RDI:

calcium 21 iron 59 vit A 25 vit C 58
folate 52
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