Preparation Time: 1:30
INGREDIENTS: SERVES 4
•1 pound prawns shelled & deveined
•1/4 cup olive oil
•1 tablespoon shallots chopped
•1 tablespoon garlic minced
•1/3 pound scallops
•1 cup ripe Roma tomatoes finely chopped
•1 cup chicken broth or clam broth
•2 tablespoons parsley finely chopped
•1/2 teaspoon oregano
•1/2 teaspoon cayenne
•10 small fresh basil leaves
•3 tablespoons Brandy
•8 steamer clams
• 1/4 pound calamari cut into rounds
•8 mussels well-scrubbed
•1/2 pound Dungeness crabmeat
•1 pound fettucine

•Cut the shrimp lengthwise in half. Set aside. Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the shrimp and scallops and cook, stirring, about one minute. Add the tomatoes and broth and bring to a boil. Let simmer about one minute and add the parsley, basil, oregano, cayenne and Cognac.

•Add the clams, calamari and mussels and cover tightly. Cook until the clams and mussels open, about one and a half minutes. Add the crab meat, stir gently, and remove from the heat.

•Bring four quarts of water to a boil and add fettuccini. Boil for 10-12 minutes until al dente.

•To serve, divide the fetuccini, and add equal portions of the clams and mussels to the top and then pour over the remaining fish and sauce.

Per serving: 849 Calories; 21g Fat (23% calories from fat); 59g Protein; 97g Carbohydrate; 166mg Cholesterol; 683mg Sodium

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