Pasta fettuccine with tuna

Submitted by enr on 31 May 2014
500 g pasta fettuccine
250 ml cooking cream
240 g canned tuna or fresh
1/2 tsp of saffron stigmas - optional can be replaced by other spice
1 tbsp chopped magdzanoz
1 tsp minced meat garlic
50 g butter
1 tsp coarse salt
pepper, salt
Pasta fettuccine with tuna
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Melt the butter in a large skillet. Stew one teaspoon minced meat garlic. He did not need to change their color. Put it in a bowl. Drain the tuna from the oil if it is canned. If fresh simply boil. Break it with a fork. Pour the fish in the same pan and add the cream, stir and leave to cook on a slow fire. Put the saffron in a bowl, pour it with 1 tbsp boiling water and press it well with a spoon so as to release color. Pour dish with saffron and garlic in the sauce with the fish, stir and let it boil for another 10 minutes. Cook the fettuccine in water for 4 minutes as her add one tablespoon coarse salt. When pasta is cooked, but not overcooked be removed from the heat and strain. When the sauce is ready, add the chopped parsley and black pepper and salt to taste. Pour the cooked fettuccine in sauce and let the pasta to absorb the sauce for a little more time. Serve while still warm. * I offer you a simple but interesting recipe that impresses with the use of saffron sauce. Forgery is a very expensive and rare on the Bulgarian market. The reason is that it has only 3 stigmas and thus to produce 5 kg of this spice with saturated orange-yellow color are needed 250000 colors. If you want replace it with another - such as curry or whatever you want. * Are fettuccine pasta strips of approximately 5 mm. Other popular names are pasta taliolini * * and * * Trent. Fettuccine and most types of pastes are able to absorb the sauce well and spices in the dish. * Another alternative is to make fettuccine with a sauce of mushrooms. You will need 60 g butter, 350 g mushrooms, 250 g of cream, 150 g of ham or skinless sausage into small pieces, grated parmesan.
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31 May 2014
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