Fettucine with Calamari and Vegetable

2nd March 2016

by Chef Marvin Gauci


Take this list with you to any of our 8 supermarkets:
  • 500 Grams
    Carrefour fettucine
  • 500 Grams
  • Carrefour Marinated Peppers
  • Marinated Marrows
  • 300 Grams
    cherry tomatoes, halved
  • Carrefour White Wine
  • 1
    leek, sliced parsley, chopped


  1. Boil a large pot of water and cook the fettucine according to packet instructions.

  2. If using fresh prawns, peel and devein them; if using frozen prawns thaw them out under running water.

  3. Heat some olive oil in a pan and put in the onions and tomatoes. After a few minutes, add the prawns and artichokes. Heat through, add the brandy and allow to reduce.

  4. Add the mustard and yogurt to the pan and stir in some cream until you have a runny sauce. Reduce to a thick creamy consistency, add pepper to taste and toss the pasta with the sauce. Serve immediately.