MarBella Corfu’s Black and Yellow Seafood Fettuccine

On the Venetian island of Corfu, Chef Alexandros Kapsokavadis creates fettuccine with saffron and a delicious duo of fresh seafood, try his recipe.
By Michelle M. Winner

HC3Marbella-foodImage: Kurt Winner

On the Venetian inspired island of Corfu in Greece, one is left to the business of relaxation. I like the large Marbella Corfu Hotel for quite a few reasons. It sits on the sea and you can access the pebbly beach via an underground walkway without having to cross the street. It has many room types, so you can find a quiet sea view room for two or a family suite.  It has an incredible breakfast; the whole scene is crazy but it is managed with such grace that you always get a table and there are never any long lines.  Plus the meal is lovely with anything you might want on the buffet including an omelet station, fresh juices, hot and cold cereals, meats, roasted veggies, pastries, and cheeses.

There is one other compelling reason; the executive chef Mr. Alexandros Kapsokavadis is a wonder. For a special dinner by the sea at Bussola restaurant, one course was this luscious pasta dish. The Black and Yellow Seafood Fettuccine with Saffron from Kozsani, was expertly paired with a glass of Malagouzia Gerobasiliou and was heaven by the Ionian Sea.

MarBella Corfu's Black & Yellow Fettuccine
 
A simply divine seafood pasta from Executive Chef Alexandros Kapsokavadis. Use the very best and freshest you can.
Author:
Recipe Type: Entree
Cuisine: Greek Island of Corfu
Serves: 1
Ingredients
  • Black and Yellow Fettuccine with Sea food and “Kozanis’s saffron”
  • Black fettuccine 60gr
  • Yellow fettuccine 60gr
  • Oysters 3 pieces
  • Prawns 16/20 2 pieces
  • ½ onion- chopped
  • Fresh garlic to taste- minced
  • Fresh tomatoes- chopped
  • Pinch of Saffron
  • ½ cup fish stock
  • Olive oil
  • Fresh basil
  • Salt
  • Pepper
Instructions
  1. In a pan we add a big spoon of olive oil, chopped onion and garlic.
  2. Have your fettuccine noodles cooking in a separate pot.
  3. Add the prawns and the oysters and after awhile the fresh tomatoes.
  4. A few minutes later add the fish stock with the saffron and when hot, at the end we add the two cooked and drained, fettuccine to heat through.
  5. Do not overcook.
  6. Decorate with fresh basil.

 

Michelle M. Winner

Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares food news and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)

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