Fettuccine Marinara #glutenfree #glutenfreerecipes #glutenfreecooking

This gorgeous main is equivalent to any that you will be served at any restaurant. Be careful to stir fry quickly and not to overcook and you will be rewarded with tender parcels of seafood in a beautiful fresh tomato and white wine sauce. Bon Appetit!

Fettuccine Marinara

Ingredients:

1 cup gluten free Fettuccine
2 cloves Garlic - finely chopped or crushed
1 Tomato - diced
1 teaspoon chopped Chilli
2 Moreton Bay Bugs, cut in half
4 Tiger Prawns
4 Scallops
1//3 cup White Wine
1/2 cup Olive Oil
1 tablespoon Lemon Juice
Some Basil Leaves
1 tablespoon Parsley - chopped
Salt and pepper 

Method:

Cook Fettuccine in salted boiling water till Al Dente!
Heat olive oil in the pan. 
Stir fry Moreton Bay bugs and prawns.
Add garlic, chilli, tomato and scallops. Continually stir frying! Be careful not to overcook the scallops 
Add wine.
Add cooked fettuccine and lemon juice and seasonings. 
Add chopped parsley and basil leaves before serving to table.
Pour little extra virgin olive oil on top.
Serves 2 people.

Tips:

•  Spaghetti or Angel Hair or Linguine can be substituted for the Fettuccine.

• For a simpler version a half kilo of seafood mix can be purchased from the supermarket and substituted for the individual seafood portions.

• Napoli sauce can be added, but reduce the amount of oil and wine in  the recipe to account for this.