Thursday, April 28

Seafood & Meyer Lemon Fettuccine


Bon Appetit recently re-vamped their entire staff, look, and editorial style, and debuted their newest issue with a focus on everything Italian. After reading it from cover-to-cover I had only one thing on my mind: pasta. My boyfriend was craving fish, so we compromised and I made a fettuccine with mixed seafood and a sauce from white wine, butter, and meyer lemon. The sweet and tangy lemon was a great addition to my standard white wine and garlic sauce, and we both agreed this dish was easily one of the best I've made in weeks.

Seafood & Meyer Lemon Fettuccine:
  • Bring a large pot of salted water to a boil and cook fettuccine until two minutes before al dente. Drain and set aside.
  • Meanwhile, heat 2 tbsp. of olive oil in a large skillet and add 10 littleneck clams*, 4 cloves of minced garlic, and 1 tbsp. meyer lemon zest.
  • Cook clams for 1-2 minutes, until garlic is fragrant.
  • Add 1/2 c. white wine and cover skillet with a lid until clams just open, another 3-5 minutes.
  • Remove lid and add 8 large shrimp and two scallops; cook for another 3 minutes, until seafood is almost opaque.
  • Add 1/4 c. pasta cooking liquid and 1 tbsp. meyer lemon juice to the skillet and cook for another minute.
  • Add pasta to the skillet and toss over low heat for another minute.
  • Add 2 tbsp. cold butter and 4 torn basil leaves and toss with pasta until butter melts.
  • Serve immediately, with more fresh basil on top.

Serves two
*Make sure to soak and scrub clams ahead of time to remove any sand and grit.