Gluten-Free Surf & Turf Fettuccine Gluten-Free Surf & Turf Fettuccine

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Genevieve Lapointe

  • Total time 25 minutes
  • Portion size 4 servings



In pot of boiling salted water, cook fettuccine according to package directions.

Meanwhile, in large saucepan set over medium heat, cook olive oil, garlic, cayenne and calamari until calamari is tender, about 5 minutes. Stir in wine. Drain pasta; add to saucepan along with tomatoes. Remove from heat. Drizzle olive oil over top; sprinkle with prosciutto, tossing until pasta is well coated.


Test Kitchen Tip: Substitute your favourite gluten-free pasta in this recipe. Corn, rice or chickpea pasta are all good alternatives.

Nutritional facts PER SERVING: about

  • Calories 470
  • Total fat 7 g
  • Saturated fat 1 g
  • Cholesterol 5 mg
  • Sodium 4 mg
  • Total carbohydrate 84 g
  • Fibre 3 g
  • Sugars 4 g
  • Protein 18 g
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Lunch & Dinner

Gluten-Free Surf & Turf Fettuccine