Description
A simply divine seafood pasta from Executive Chef Alexandros Kapsokavadis. Use the very best and freshest you can.
Ingredients
Scale
- 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
- 1/2 onion- chopped
- Fresh garlic to taste- minced
- Fresh tomatoes- chopped
- Pinch of Saffron
- 1/2 cup fish stock
- Olive oil
- Fresh basil
- Salt
- Pepper
Instructions
- In a pan we add a big spoon of olive oil, chopped onion and garlic.
- Have your fettuccine noodles cooking in a separate pot.
- Add the prawns and the oysters and after awhile the fresh tomatoes.
- 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.
- Do not overcook.
- Decorate with fresh basil.
- Category: Entree
- Cuisine: Greek Island of Corfu