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1
Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
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2
Bring large pot of water to boil and add chopped onion and celery for flavor.
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3
Add 6 ounces fettuccini to the boiling water and cook to al dente.
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4
Meanwhile, put olive oil in saute pan and heat over medium-high heat.
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5
Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers.
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6
Saute for approximately 5 minutes.
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7
When fettuccini is done, drain.
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8
Drop mussels in the boiling water after removing fettuccini.
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9
Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan.
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10
Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
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11
Add fettuccini to pan and toss until well combined.
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12
Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist.
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13
Grind fresh pepper and salt if desired.
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14
Melt the butter in a saucepan over medium-low heat.
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15
Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through.
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16
Stir in parsley and serve.
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17
For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
