Name: Fettuccine all’ammiraglia (Fettuccine with seafood)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 14 ounces (400 g) fresh egg fettuccine; freshly ground pepper; salt; 4½ tablespoons (70 g) butter; 1 small white onion; 1½ pounds (700 g) sauce tomatoes, preferably San Marzano; 2 tablespoons lightly fruity extra-virgin olive oil; 2 garlic cloves; 7 ounces (200 g) small shrimp in their shells; 7 ounces (200 g) jumbo shrimp in their shells; 2 cups (500 ml) fish broth (or meat broth made with a bouillon cube); about 2 pounds (1 kg) telline or other small clams

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

about 2 pounds (1 kg) telline or other small clams
2

Europe
Italy
Starter
Pescatarian
Pasta
Mediterranean

Method

Soak the telline for a few hours in lightly salted water to purge them. Put the broth in a pot and bring it to a boil. Add the jumbo shrimp and small shrimp and boil them over medium heat for 5 or 6 minutes. Drain the shrimp, reserving the broth. Peel the shrimp and dice the flesh, reserving it along with the broth and the shells.

Crush 1 garlic clove and put it in a skillet with