Ingredients:
450 g fresh egg pasta fettuccine
250 g scampi
250 g crawfish tails
100 g crabmeat
1 lobster (about 500 g)
1 onion
1 stalk of celery
1 carrot
30 g butter
¼ liter single cream
1 sachet of saffron
salt
Prosecco Superiore Brut Valdobbiadene D.O.C.G.
Preparation:
Boil the carrot, onion and celery in about two liters of salted water. After around 30 minutes, remove the vegetables with a slotted spoon. Boil the shrimp, scampi and lobster for a few minutes.
Drain the seafood, remove their shells and put these in the stock, letting it reduce for 10 minutes. Melt the butter in a pan, add the seafood, the crabmeat and the lobster cut into rounds. Allow to simmer, adding a ladle of strained vegetable stock as needed. Salt to taste, add the cream and the saffron without allowing them to reach boiling-point. Boil the fettuccine, a few at a time, in abundant salted water. Drain them. Arrange them on a heated serving dish and dress them with the seafood sauce.
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