Thinly sliced whelks sautéed with crushed fresh tomatoes, zucchini, basil and white wine, served over herbed fettuccine. A seafood dish that pairs the generosity of the sea with the freshness of the garden.
Prep time
15 min
Cook time
10 min
Servings
—
Difficulty
Medium
Do not overcook the whelks: too much heat turns them rubbery. Add them at the end and simply warm them through.
Cook the fettuccine according to the package directions. Set aside.
Sauté the garlic and bell pepper in the olive oil.
Add the tomatoes, zucchini and basil and cook for 2 minutes.
Stir in the wine and reduce by two-thirds.
Season with salt and pepper.
Add the whelks and warm through for 1 minute without overcooking.
Spoon over the fettuccine and serve immediately.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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