Ingredients
Servings: 6
3/4 lb fettuccini pasta
1 lb Rainforest Seafood Mix
1 Box Rainforest Mussels
1 Tbsp olive oil
1/2 onion, (medium), finely chopped
2 Tbsp unsalted butter
1 garlic clove, minced
1/3 cup white wine
2 cups Cooking cream
1/3 cup shredded parmesan cheese
1/2 tsp Sea salt, or to taste
1/4 tsp black pepper, or to taste
1/4 tsp paprika, to taste
1 Tbsp Parsley, finely chopped, to garnish
Directions
Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
While pasta is cooking, prepare the Rainforest Seafood Mix and sauce. Season Rainforest Seafood Mix with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add Rainforest Seafood Mix and Mussels and sauté for 3-4 Remove to a separate dish to prevent overcooking.
In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste. Finish with just a hint of jerk seasoning and some scotchie pepper, to spice it up just a touch.
Stir in the drained pasta and Rainforest Seafood Mix & Mussels, tossing until noodles are well coated in Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.