Pirate Style Fettuccine


Pirate Style Fettuccine

Fettuccine del Pirata



1 pound Dakota Growers Fettuccine

2 tablespoons olive oil

1-ounce can anchovies in oil, drained

1/4 cup chopped green onions

2 tablespoons chopped fresh parsley

2 cloves minced garlic

1/4 teaspoon red pepper flakes

12 jumbo shrimp

12 jumbo scallops

1/2 cup white wine or chicken brooth

1/2 cup cream

1 teaspoon fresh chopped tarragon

4 tablespoons Parmesan


  Directions Heat oil in large frying pan over medium heat. Mince anchovies and cook with garlic, onions, parsley and red pepper flakes 5 minutes. Add shrimp and scallops, stir in wine, and cook 5 minutes, or until reduced. Stir in cream and tarragon, cook 10 minutes. Boil pasta according to package directions. Drain well and toss in saucepan 3 minutes over high heat. Serve with Parmesan cheese added on top. Note: Pirate-style pasta takes us back to the times when seafarers called a few basic but flavorful ingredients such as pasta, anchovies and dry chili peppers that could be paired with seafood, meats or vegetables. The result was simple, quick-to-prepare meals. Raiding supermarket shelves, rather than other people’s canteens, is certainly advisable today. Servings 4