
Classic Seafood Fettuccine
Ingredients
- 4 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 (10.75 oz.) can condensed cream of mushroom soup
- 8 oz. fresh shrimp, peeled and deveined
- 8 oz. mussels, cleaned and debearded
- 8 oz. calamari, cleaned and cut into rings
- 1 lb. penne pasta
Instructions
Cook the Penne:
Bring a large pot of lightly salted water to a boil.
Add the penne pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.
Prepare the Sauce:
In a large sauté pan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pan and sauté until the onions are almost translucent.
Stir in the flour, coating the onions evenly. Gradually pour in the milk, stirring constantly to avoid lumps.
Add the condensed cream of mushroom soup and stir until well combined.
Cook the Seafood:
Add the shrimp, mussels, and calamari to the sauce. Cook for about 10 minutes, or until the shrimp are pink, the mussels have opened, and the calamari is tender. Discard any mussels that do not open.
Combine & Serve:
Pour the seafood sauce over the cooked penne and toss to coat.
If desired, garnish with tobiko before serving.