Shrimp, crabmeat, clams and fettuccine in a creamy sauce make a crowd-pleasing casserole for holiday entertaining.
Ingredients
- 2 cans (each 5 oz/142 g) baby clams
- 1 pkg (7 oz) frozen crabmeat, thawed
- 2 tbsp (25 mL) butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 sweet red pepper, diced
- 1-1/2 tsp (7 mL) dried savory or dillweed
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 cup (125 mL) all-purpose flour
- 4 cups (1 L) milk
- 1 cup (250 mL) white wine or fish or chicken stock
- 1 cup (250 mL) frozen peas or corn
- 12 oz (375 g) fettuccine
- 12 oz (375 g) raw medium shrimp, peeled and deveined
- Topping:
- 1-1/2 cups (375 mL) fresh bread crumbs
- 2 tbsp (25 mL) chopped fresh parsley
- 3 tbsp (50 mL) butter, melted
Steps
- Drain clams, reserving liquid; set aside. Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid and set crabmeat aside.
- In large saucepan, melt butter over medium heat; fry onion, celery, red pepper, savory, salt and pepper, stirring occasionally, until softened, about 5 minutes. Whisk in flour; cook, whisking, for 1 minute. Add reserved clam juice, milk and wine, 1/2 cup (125 mL) at a time, whisking until bubbly and thickened, about 15 minutes. Stir in clams, crabmeat and peas.
- Meanwhile, in large pot of boiling salted water, cook fettuccine for 6 minutes. Add shrimp; cook until pasta is tender but firm and shrimp are pink, about 2 minutes. Drain and return to pot. Add clam mixture; stir gently. Transfer to 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; chill in refrigerator. Cover and refrigerate for up to 24 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)
- Topping: In bowl, stir bread crumbs with parsley; drizzle with butter, tossing to combine. Sprinkle over pasta. Bake in 375°F (190°C) oven until bubbly and golden, about 25 minutes. Let stand for 5 minutes.
