Seafood Fettuccini

There are many different ways of preparing fettuccini--the long flat pasta noodles that are about 1/4 inch wide. One of the most popular is in an Alfredo Sauce which only takes minutes to whip up at home. The secret is using a good cheese. If you buy some fresh grated parmesan at an Italian market, your sauce will be nice and creamy instead of lumpy. For two people you'll need:

14 oz.                   cooked noodles
2 cups                   heavy whipping cream
1/2 cup                  fresh grated parmesan
1/4 cup                  oil
3 oz.                    crab meat
1/2 cup                  shrimp pieces
3 oz.                    diced raw salmon
2 TB                     chopped fresh garlic
to taste                 salt and pepper 

Place the oil in a frying pan and let it get hot. Saute the shrimp and salmon pieces for 2 minutes, turning them so as not to burn. Strain off the oil, then add the garlic and cream and cook on high for about 2 minutes to reduce the sauce by half. Simmer three minutes. Add the crab and cheese and simmer two additional minutes. Season to taste. When serving, add a little sprinkled cheese over the top.

You might try half parmesan cheese and half asiago cheese if you really want to knock them out. It's more pungent, but very heavenly. A lighter Chardonnay would be best with this dish. The Stratford Winery in California, run by a group of Brits, makes a delightful one. And as always, a creative cook is a good cook.

Our Epicureans of the Round Table Dinner is coming up Monday, December 7. This year's feast will be wunderbar--a German repast of some great food and wine pairings. There will be a champagne and cheese reception, a seven course dinner with some of the same entrees created by Team Michigan that recently took the gold medal in the Culinary Olympics. $39.95 per person includes tax and gratuity. Reservations necessary. Call 979-1420. Come join the fun.