Recipe for Perfect Orange Sauce Fettuccine, with Fish & Veg

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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture. Drain the pasta and toss with the chicken and sauce. A zippy white wine with good acidity will pair nicely with the spinach and orange flavors.

Use First the Sauce;.
Use , 28 ounce can of Plum tomatoes (salted).
You need to prepare + cup of Heavy cream.
Prepare Tomato Paste (Wet).
Prepare small can of baby sweet corn (chopped).
Provide small white onion (chopped finely).
You need to prepare fillets of Haddock.
You need to prepare garlic (minced).
Provide Parmesan cheese (grated).
Use half a lime or lemon.
Prepare Seasonongs: I added a tsp of dry pepper, tsp of crushed red pepper, tsp of cayenne, and a tsp of basil powder.
You need to prepare Next, the Spaghetti;.
You need Fettucini (cook in water, add olive oil and salt) - cook to your liking, drain.

Short Tips:

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In a large pot with cooking oil (I used olive oil), add the finely chopped white onion, & minced garlic until bronzed..
Then add the can of plum tomatoes, and break apart the plum tomatoes until it is mostly liquid..
Next add the 1/2 cup of tomato paste and combine..
Then, add your seasonings, some of which I mentioned above..
Then add a squeeze of half a lime preferably, or lemon (to cut the sauce if it is too salty)..
Let the sauce cook down, then slowly add the 1/2 cup of parmesan cheese (grated), and slower yet, the 1/2 cup of heavy cream (I used a half & half)..
Next drain the can of baby corn and add it to the sauce mixture..
In the meantime, cook the fettucini in a pot, then drain..
Then, cook the 2 fillets of Haddock (no seasonings) in a small fry pan until flaky..
Combine the fettucini with the sauce or keep them separate, as I do - so you can layer the sauce on top of the fettucini, and the unseasoned cooked haddock on top of the 'orange sauce'..
Notes, any type of noodle will do. Top it off with some more parmesan. Even add black olives, and chopped parsley if you fancy..

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