Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil off a pot of pasta of your choice to two minutes less than "al dente" and reserve 1c. of pasta water. Drain and set aside, stirring in 1 tbs olive oil to prevent sticking together. | 2. Lightly coat all seafood (dredge),except crab meat (set aside and refrigerated), in flour lightly seasoned with salt and pepper. | 3. Heat 3 tbs olive oil in large pot, over medium low heat, until very hot. | 4. Carefully sautee, until floured pieces brown to just "golden" (about two to three minutes per side--- turning with tongs. It will COOK more, later. Gently remove seafood from pan and set aside, uncovered, to a warm oven. | 5. Reheat this pan to high and lightly brown onions, garlic cloves, pine nuts, --- adding a TSP more oil if needed--- but DO NOT BURN your garlic. Remove when nicely browned. | 6. Deglaze pot over medium heat with 1 c of wine. Once all the "goody" is loosened from the pot, add the basil, scallion, oregano and simmer until tender about two minutes. | 7. Turn off heat and gently fold in red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat. | 8. Drink one cup of the wine. | 9. In large saucepan, prepare the Alfredo sauce (6 cups Heavy whipping cream, 1/4 lb Butter, 2 Tbs Garlic, chopped, 1/2 teaspoons Kosher salt, 3 Tbsp pinot grigio wine to a slow, gentle boil, reduce heat to zero and wisk in 1 cup Parmesan cheese, shredded. ***WATCH THIS POT! Heavy cream WILL boil over. It only takes moments, so please do not leave unattended. If it begins to over-boil, lift the pot off the heat. | 10. Grab your cooked,drained pasta pot, empty the pasta into the Alfredo sauce (or vice versa--- depending on which pot gives you most room to gently mix the two). | 11. Blend pasta and sauce, add1/2 c pasta water, gently fold in seafood to this pot and cover -- over a low heat and heat until seafood is cooked through. Add more pasta water as needed to prevent sticking. | 12. Share third cup of wine with your sous chef! :-P. | 13. Prepare bread plates with a tablespoon, or so, of VERY GOOD olive oil, a dash of pepper and a pinch of salt. Serve with slices of Italian bread to dip with. | 14. Plate pasta and seafood entree on a large serving platter--- or pasta bowl--- and garnish, down the center---lengthwise---, with red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat mixture. | 15. Top with shaved black truffle, basil ribbons, capers and grated pecorino romano cheese. | 16. Serve Immediately. | 17. Alfredo sauce Recipe. Yields 4 cups: 6 cups Heavy whipping cream, ¼ lb Butter. 2 tablespoons Garlic – chopped. 1½ teaspoons Kosher salt. 1 teaspoons White pepper. 3 tablespoons White wine (optional). 1 cup Parmesan cheese - shredded. On medium heat, cook garlic & butter until soft. Add the heavy cream, wine, salt and pepper and reduce until a thin sauce is achieved. Remove from heat and stir in the parmesan cheese. | 18. Hot enough for ya?!" Consider adding a bit of Cayenne powder at the "red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crab meat" phase. | 19. *Solo per voi, il signor Gino! Che il cielo ti benedica in eterno. Riposa in pace. - Marcinho Savant*. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lump crabmeat	1	can		-	-	-	-
mussel	8	ounces		195.048	8.3689	26.9892	5.0803
ahi tuna	1/2	lb		201.7338	0.0	44.8801	1.1333
prawn	1	lb	peeled deveined	201.7338	0.0	44.8801	1.1333
scallop	1/2			156.4004	7.207999999999999	27.3361	1.1107
onion	1	cup	diced	64.0	14.944	1.76	0.16
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
pinot grigio wine	3	cups		201.7338	0.0	44.8801	1.1333
pecorino romano cheese	1/2	cup	grated	201.7338	0.0	44.8801	1.1333
heavy whipping cream	6	cups		2448.0	19.727999999999998	20.448	259.776
butter	1/4			21.375	0.9821	0.6679	1.8
garlic	2	tablespoons	chopped	35.76	7.9344	1.5264	0.12
kosher salt	1/2	teaspoon		201.7338	0.0	44.8801	1.1333
pinot grigio wine	3	tablespoons		201.7338	0.0	44.8801	1.1333
parmesan cheese	1	cup	shredded	296.0	32.0	32.0	4.0
black truffle	3	tablespoons	shaved	201.7338	0.0	44.8801	1.1333
truffle oil black	1	tablespoon		201.7338	0.0	44.8801	1.1333
green pea	2/3	cup	frozen	78.3	13.9683	5.2393	0.3867
lemon pepper	1	tablespoon		201.7338	0.0	44.8801	1.1333
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
italian bread black pepper	1	loaf		201.7338	0.0	44.8801	1.1333
red yellow pepper	2/3	cup	roasted diced	201.7338	0.0	44.8801	1.1333
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pignoli nut	1/3	cup		201.7338	0.0	44.8801	1.1333
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
basil	6 -10		chopped	0.0	0.0	0.0	0.0
scallion	1/3	cup	chopped	10.6667	2.4467	0.61	0.0633
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
farfalle pasta	1	lb		201.7338	0.0	44.8801	1.1333
flour	1	cup		578.28	126.6054	9.401	2.2436

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.