Seafood Fettuccine Bake


Seafood Fettuccine Bake
Shrimp, crabmeat, clams and fettuccine in a creamy sauce make a crowd-pleasing casserole for holiday entertaining.


2 cans (each 5 oz/14 g) baby clams
1 pkg (7 oz) frozen crabmeat, thawed
2 tbsp (30 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 stock or chicken stock
1 cup (250 mL) frozen peas or frozen corn
12 oz (340 g) fettuccine
12 oz (340 g) raw medium shrimp, peeled and deveined

1-1/2 cups (375 mL) fresh bread crumbs
2 tbsp (30 mL) chopped fresh parsley
3 tbsp (45 mL) butter, melted


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 degrees F (190 degrees C) oven until bubbly and golden, about 25 minutes. Let stand for 5 minutes.

Servings: 8

Nutritional Info.

approx. Per Serving

Cal  452

Pro  29 g

Total Fat  12 g

Sat. Fat  6 g

Carb- 54 g

Fibre  4 g

Chol  109 mg

Sodium  812 mg

%RDI  -

Calcium  59%

Iron  25%

Vit A  58%

Vit C  52%

Folate  -