Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass And His 97th Cooking Secret: Seafood Alfredo Fettuccine January 19, 2011

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 1:02 pm

Clay Douglass and a variation of the famous Alfredo Pasta!!

Ingredients: 100 g butter, 
1 small garlic clove, 
12 scallops,  
200 g peeled pre-cooked medium size prawns, 
150 ml double cream, 
80 g freshly grated parmesan cheese,  
450 g fettuccine, salt and pepper to taste.

Instructions: Melt half the butter in a medium size pan and lightly cook the garlic already peeled and crushed. Add the scallops, cleaned and sliced in half, and cook for 2 minutes and then add the prawns and continue cooking. Remove from the fire and keep warm until the rest of the ingredients are ready. On a different pan melt the rest of the butter until soften, then remove the butter from the fire and stir in the cream and Parmesan cheese. Then put on the heat again and stir in low heat (mixture should not boil) until it is thickened and then add the scallops and prawns you had reserved to the cream mixture. Finally add freshly boiled fettuccine and mix well, serve immediately.

You will like if: like pasta and Italian food.

Clay Douglass ‘ Score: 4/5




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