Spaghetti Aux Fruits De Mer Sauce Blanche
If you're a seafood lover and enjoy pasta dishes, then Spaghetti Aux Fruits De Mer Sauce Blanche is the perfect recipe for you. This French-inspired dish is a delicious combination of spaghetti and a creamy white wine sauce with various seafood ingredients. In this article, we will go through the ingredients, preparation, and cooking process of this mouth-watering dish.
What is Spaghetti Aux Fruits De Mer Sauce Blanche?
Spaghetti Aux Fruits De Mer Sauce Blanche is a classic French pasta dish that translates to "Spaghetti with Seafood in White Sauce". The dish consists of spaghetti noodles cooked until al dente and mixed with a creamy white wine sauce that is infused with various seafood ingredients. The sauce is made with a combination of white wine, heavy cream, garlic, shallots, and butter, which gives it a rich and creamy texture. The seafood ingredients typically used in this dish include shrimp, scallops, mussels, and clams. However, you can add or remove any seafood ingredient based on your preference.
Ingredients for Spaghetti Aux Fruits De Mer Sauce Blanche
The following are the ingredients needed to make Spaghetti Aux Fruits De Mer Sauce Blanche:
- 1 pound spaghetti
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, cleaned and patted dry
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned and debearded
- 4 cloves garlic, minced
- 2 shallots, diced
- 1 cup white wine
- 1 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parsley, chopped for garnish
Preparation and Cooking Process for Spaghetti Aux Fruits De Mer Sauce Blanche
Follow these steps to make Spaghetti Aux Fruits De Mer Sauce Blanche:
- Heat the olive oil in a large pan over medium heat. Add the garlic and shallots, and cook for 2-3 minutes until fragrant.
- Add the shrimp and scallops to the pan, and cook for 3-4 minutes or until they are slightly browned. Remove the seafood from the pan and set aside.
- Add the mussels and clams to the same pan, and pour in the white wine. Cover the pan and let the seafood cook for about 5-7 minutes or until the mussels and clams have opened up. Discard any mussels or clams that do not open.
- Remove the mussels and clams from the pan and set aside. Strain the liquid from the pan into a bowl and set aside.
- Cook the spaghetti according to package instructions until it is al dente. Drain the spaghetti and set aside.
- In the same pan, melt the butter over medium heat. Add the strained seafood liquid to the pan and stir well.
- Pour in the heavy cream and continue stirring until the sauce has thickened. Add salt and pepper to taste.
- Add the cooked shrimp, scallops, mussels, and clams back to the pan, and mix well with the sauce.
- Add the cooked spaghetti to the pan, and toss until the spaghetti is coated with the sauce and seafood.
- Garnish with chopped parsley and serve hot.
Conclusion
Spaghetti Aux Fruits De Mer Sauce Blanche is a delectable seafood pasta dish that combines the flavors of white wine, cream, and various seafood ingredients. This recipe is easy to make and perfect for a dinner party or a romantic dinner for two. With the right ingredients and cooking method, you can recreate this French classic in your own kitchen.