Emeril Lagasse prepares a fast and decadent Seafood Fettuccini with spicy piri piri sauce at the 2007 Food & Wine Classic in Aspen.Emeril Lagasse prepares a fast and decadent Seafood Fettuccini with spicy piri piri sauce.
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[BLANK_AUDIO] [MUSIC] Instead of just using the [UNKNOWN] [UNKNOWN] of
the chili itself what we do is we sort of
make it into a little hot sauce that we keep
in the ice box. And so we take a little
[UNKNOWN] a little jalapeno, a little [UNKNOWN], a little cilantro
because the cilantro for me sort of tames it down,
or coriander is what it Would be called in Portuguese
cook and not cilantro. And we just sort of blend
it up. And then what happens is that we have
this very, very unique hot sauce here. And it's, it's,
it's got a really nice flavor. And there's a lot
of things that you can do with it. But for
this dish, we begin with Some chorizo. [BLANK_AUDIO] We want
to render this down a little bit so we're gonna
add a little olive oil right now, and then while
that's happening, we've got some very small shrimp from the
Gulf, some beautiful shrimp and then mussels and clams. A
little tomato, a little garlic, a little shallot. And then
of course I have beautiful oysters from the Gulf as
well. And some lobster meat. And of course some stock.
And then we're gonna just kinda do this with some
we have a homemade pasta here, an egg pasta. Which
is gonna cook very fast, a lot quicker than dry
pasta. Alright, so here's what we're gonna do. We are
gonna go with some shallot, and certainly as much garlic
as possible. I want to then add the tomato, let
the juice come out of that as well. Now that
we got this layering thing going on I'm not going
to add a little pepper yet. I'm just going to
add some salt though. Cuz I don't know how much
and how spicy to the chorizo is right now. So
we'll come back and taste that. And then for me
it's about the shell fish next. Cuz they gonna need
a little bit of time to just warm up a
little bit. Now we're gonna start getting the flavor. Going
in this a little bit. So first I'm gonna just
add a little bit of the puree puree. We'll come
back and add more. And I can see the shellfish
just starting to wanting to open. So at that case,
we're gonna add some wonderful Clam broth or fish stock,
or whatever that you might have. Maybe a tiny bit
of cilantro and basil mixture. And that's when I wanna
add my shrimp. And you know what? By golly, I'm
even gonna season my shrimp! And so we're gonna add
the shrimp. [BLANK_AUDIO] And then, oh look at this, let's
just turn them over. The shellfish is opening. Now would
be the time for us to salt our water. This
is gonna be no-time, quick. I know now that I
want to add the lobster cause we're in the home
stretch. And we're going to add the oysters right now.
We're just gonna kind of fold this over. And how
hot do you want it? This is when you get
to choose. See how the oysters are just about to
curl? The shrimp are just perfectly cooked. The pasta is
done. We want to slowly, now what we're going to
do is just, don't be afraid of adding a little
bit of that salt water. It's good for the blood
pressure. And then, for me, I have to have more
puree puree. [LAUGH] If you've got some cilantro, great. A
little parsley would work too. Don't break it up now.
Just be ginger with it. Yes! Can you feel all
that love? [APPLAUSE] [MUSIC] [BLANK_AUDIO]