Cooks this dish for paying guests · Verified chef · Answers buyers directly
35 min total30 min hands-onServes 2Easy
26 more verified cooks and this recipe costs $2.99
RISING → POPULARThe same seafood fettuccine, prawn, scallop, mussels and squid, in a rich pelati tomato sauce instead of cream.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Fettuccine000 g
Tiger prawns000 g
Scallops000 g
Mussels000 g
Squid000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Dried pasta: bronze-die, and why it matters here
Finishing pasta in the pan, filmed at real speed
The pan width that lets it emulsify
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 13 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: adding the pasta water a splash at a time — step 8 of 13.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Anna Dovzhenko watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Saving twice as much pasta water as you think
Cheese off the heat only
Warming the plates first
How much pasta water goes into the sauce, and at what moment the cheese goes in.
Written by Anna Dovzhenko. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
24 people cooked it, 85% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 26 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
