Seafood & White Wine Fettucini

Everybody has a small collection of favorite recipes: the sandwich you always make, your personal smoothie blend, your favorite pasta, salad ingredients or combination of ice cream flavors & toppings. You know what I mean ^~ This is my pasta go-to. It's light, healthy and looks beyond elegant on a plate with a fresh sprinkling of good cheese.

Miss' Favorite Pasta:

Squid, Scallop & White Wine Fettucini

2 cloves garlic

1/2 of a sweet Vidalia onion

4 large scallops

2 small squid { use only the bodies if tentacles aren't reeallly your thing, but I suggest you give them a try, they're delicious}

1 small bunch fresh asparagus

1 package fresh king oyster mushrooms

1/2 cup white wine*

Italian Seasoning {essentially oregano, basil, salt & pepper}

Freshly Grated Parmigiano Reggiano

Fresh Parsley

115g Fresh Whole Wheat Fettucini {serves 2}

* Use your favorite, inexpensive bottle! I don't mind 'wasting' good wine when making pasta. I always pour myself an extra glass to drink with dinner ^~

• To begin, over medium-high heat, sauté your garlic and onion in about 1tsp of olive oil until fragrant and translucent, seasoning with a sprinkling of your italian herb mixture & salt to taste.
• Prepare your asparagus by washing, trimming, then chopping the stalks. The wonderful thing about asparagus is that it'll trim itself if you bend it until it snaps. Add the prepared asparagus to the pan.
• Wash and cut your mushrooms into slices, then add those to the pan with some fresh parsley.
• I buy my seafood prepared at a little fishery in the heart of town. I'm by no means a vegetarian but there are certain parts of a squid I'm not interested in meeting. I buy them with the bodies separated from the tentacles. Chop the bodies into loose rings, then add them & the tentacles to your pan with the scallops.
• Cook until veggies are crisp-tender and seafood is cooked through; 7-10 minutes. You can tell that the scallops are done when they're opaque rather than pinkish and firm to the touch. The squid will curl slightly and firm up as well.
• This is my favorite part because it smells so good! Pour a splash of white wine into the pan. I tend not to measure as I go, instead just swirling the bottle over the steaming food. For those of you who are more numerically inclined (I always did suck at math, to speak eloquently ^~), I probably use a good 1/2 cup.
• Turn the heat down to a simmer and let the wine reduce to about half. Meanwhile, put a pot on to boil and cook your pasta until it is al dente {translating literally to 'to the tooth', referring to a texture that is firm, but not hard}.
• When the wine has reduced and your pasta is done, drain it, reserving a little bit of the liquid, then add the pasta & pasta water to the pan. Using tongs, serving spoons or bizarrely insensitive finger, 'toss' your pasta to coat. Transfer to a bowl, sprinkle with fresh cheese & serve with a glass of white wine.

Enjoy!

❤ Miss