Non-Gluten Seafood Fettuccine

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

Ingredients

IMG_4879-1

PASTA

  • 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

SAUCE

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bring a large pot of water to a boil, add 1 teaspoon salt and cook the fettuccine for 2 minutes, then drain.

Step 7

Serve the fettuccine immediately, topped with the sauce.

Cook’s Notes

  • 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.

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