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  • 12servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, D
MineralsCopper, Natrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter

  2. 1 cup 237ml Sliced scallion

  3. 5 tablespoons 75ml Flour

  4. 2 1/2 cups 592ml Chicken stock

  5. 1/2 cup 118ml Clam juice

  6. 1/2 cup 118ml White wine

  7. 1/2 cup 118ml Heavy cream

  8. 1/2 teaspoon 2 1/2ml Basil - dried, -

  9. 1 teaspoon 5ml - chopped fresh basil

  10. 3 cups 330g / 11oz Cooked crab and shrimp mixed

  11. 1/2 cup 118ml Grated parmesan or Romano

  12. 1 cup 237ml Sliced mushrooms

  13. 1 cup 93g / 3 1/3oz Garlic clove - minced (large)

  14. 8 oz 227g Vermicelli - broken into 2" length

  15. Cooked and drained Salt

  16. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat a large skillet and add 1/4 cup butter.

  2. When foam subsides, saute scallions until soft, then stir in flour, coating well.

  3. Whisk in stock, clam juice, wine, cream basil and seafood, then stir in 1/4 cup cheese and set aside.

  4. Saute mushrooms in the remaining butter. Add garlic, cooking to aroma; combine with seafood mixture and season with salt and pepper.

  5. Add pasta and mix well.

  6. Pour into a buttered 9 X 13 baking dish and top with remaining cheese.

  7. Bake in a preheated 375F oven for 15 minutes.

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