The freshly made Japanese Non-Gluten Rice Flour fettuccine are served with an appetizing seafood stew for a well-balanced and satisfying midweek meal. The fettuccine combine perfectly with the delicate zucchini and seafood and all you need is plenty of Parmesan shavings to finish off the dish.
Always a healthful choice, seafood is a great source of protein, long chain omega-3 fatty acids, essential vitamins and minerals, while low in saturated fat and sodium. Including only one portion of seafood a week may halve the chances of suffering a heart attack.
Fun facts: There are over 300 types of pasta with spaghetti the most popular, followed by penne. The World Pasta Day is celebrated on October 25th.
YIELD: 6 servings
PREP TIME: 15 min
BAKE TIME: 20 min
RECIPE TYPE: Italian | Main | Gluten -free
- 1 2/3 cup Japanese Non-Gluten Rice Flour
- 1 cup almond flour or another gluten free flour of choice
- 1/2 teaspoon xanthan gum (optional)
- 1/3 cup tapioca flour
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 1/2 tablespoon olive oil
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 2 large garlic cloves, crushed
- 2 medium zucchini, diced
- 1 tablespoon Japanese Non-Gluten Rice Flour
- 1/2 cup white wine
- 1 1/2 cups tomato sauce
- 1 teaspoon dried basil
- 16oz/450g package mixed seafood, defrosted if frozen
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Combine all pasta ingredients in a food processor fitted with a dough blade and process until a firm dough is formed. Divide the dough into 5 balls and cover with a kitchen towel.
Flatten one of the dough balls and dust with Japanese Non-Gluten Rice Flour, then run a few times though the widest setting on a pasta machine (on most machines it is setting 9 or 10). Continue running the dough through the narrower settings until you reach setting 3 or 2 work well (the thickens should be around 0.08 in or 2 mm). Set aside on a kitchen towel and repeat the process with the remaining dough balls.
Pass the rolled dough though the fettuccine cutter attachment and spread the pasta over a kitchen towel. Cover with another towel or plastic food wrap and set aside.
Heat the oil in a large skillet over medium heat and sauté the onions until tender, about 3 minutes. Add garlic and the Japanese Non-Gluten Rice Flour; cook, stirring, for about 1 to 2 minutes, then pour in the wine, tomato sauce, and dried basil. Cover with a lid and simmer for about 10 minutes.
Add zucchini and seafood and cook for 5 to 7 minutes, until the seafood is cooked; stir in the chopped parsley and turn off the heat.
Bring a large pot of water to a boil, add 1 teaspoon salt and cook the fettuccine for 2 minutes, then drain.
Serve the fettuccine immediately, topped with the sauce.
- The sauce will keep in the refrigerator for up to 2 days or it can be frozen for up to 3 months.
- For variety, instead of a seafood mix, make the sauce with one of your favorite seafoods, such as prawns, clams, or crab.