Conference turris::cooks

1163.0. "Fettuccine Bouchard" by AKAMAI::BOUCHARD (OA$SURF) Thu May 12 1988 17:25

Here it is folks -
the fettuccine dish of your dreams.  Note - calorie counters beware!

Dish: 
-----
Fettuccine Bouchard


Ingredients:
------------
5 oz. 	  chopped Spinach
12 oz. 	  Fettuccine Noodles
1 stick   Butter 
1 cup 	  freshly grated Parmesan Cheese
1 pint 	  Cream
1/4 cup   Chablis Wine
2 Tbls 	  Corn Starch
1/3 tbs   Oregano
1/3 tbs   Thyme
1/3 tbs   Parsley
8 	  Basil Leaves - crushed
4 	  cloves grated Garlic
1/4 cup   Vermouth
1/2 cup   Olive Oil
3/4 lb.   Scallops
2 	  sliced Tomatoes
    	  Pepper - freshly grated to taste
1 	  Lemon - sliced



Instructions:
-------------
Boil spinach.  When done, strain and set aside.  Boil noodles according to 
package instructions.  In medium saucepan, melt butter.  Stir in Parmesan 
cheese.  Add cream and cook on low, stirring constantly until mixture bubbles 
a bit.  Stir in wine.  In a separate cup, mix corn starch with a portion of 
the cream sauce.  Stir until all lumps are dissolved.  Add corn starch mixture 
to cream sauce.  Stir.  Leave on low heat, stirring occasionally.  In frying 
pan stir together oregano, thyme, parsley, basil, garlic, vermouth, and olive 
oil.  Simmer ingredients approx. 5 minutes.  Add scallops.  Leave on heat 
until scallops are 1/2 cooked (approx. 2-3 minutes.).  Pour mixture into glass 
bowl and cover w/ foil.  Set aside and let stand for 5 mins. or more.  In same 
frying pan, cook spinach and tomato wedges on low heat for 5 mins.  Increase 
heat slightly and add scallop mixture.  Cook until scallops are almost done 
(approx. 2-3 mins.).  Do not overcook!  Drain spinach/tomato/scallop mixture. 
Add scallop mixture to cream sauce.  Stir.  Set drained noodles on large 
platter.  Pour combined scallop/spinach/cream mixture over noodles.  Sprinkle 
pepper on top.  Squeeze one lemon wedge over dish and combine remaining wedges 
in the dish.  Serve w/ tossed salad and Italian bread.  Feeds 4.
    

    
    Joel

    my stomach is growling.  i love scallops, and fetuccine too, and
    i just happen to have some FRESH basil drying right now.  i believe
    this will be my weekend speciality.  thanks!  i'll let you know
    how i do.