A divine dish for a special occasion. My mother would make this on special occasions when we would have “important” guests over for Sunday dinner. It was one of our favorite dinners, that we would eagerly await and my sisters and I would pay special attention to so that we could make on our own. Fettuchine Pasta: If you are brave enough to make your own pasta, begin the day before so it can “rest” overnight. There is nothing like your own fresh pasta, and I was lucky enough to get the pasta attachment for my Kitchen Aid mixer, so rolling it out and slicing the pasta into strips became so much easier then making it the old way! On a large flat surface, pour\u00a04 cups of Tipo “00” flour and 2 tablespoons of salt into a mountain and make a well in the middle. In the well, pour 1\/4 cup of olive oil, 4 eggs and 1\/4 cup of water. Begin to fold the flour into the middle of the wet well and mix, always folding from the outside edges into the middle. Add any seasonings to the dough while it is sticky. Keep kneeding until you can shape it into a ball.\u00a0Roll the dough out on a flat surface and cut into long flat noodles. Carefully lift with a spatula onto a cookie sheet and set aside to dry overnight. Boil in salted water with a tablespoon of oil and cook until al dente.   Alfredo Sause: Grab the largest sausepan or pot you own and melt over medium heat\u00a01 1\/2 sticks of butter adding in one small chopped green onion, 1 pound of chopped mushrooms and 5 cloves of diced garlic. In a separate measuring cup, disolve 1\/4 cup of cornstarch in 1\/2 of warm water then mix it into the sausepan. Add the\u00a04 quarts of Half & Half\u00a0into the pot next, and keep stirring all the while over medium heat. Pour 1\/2 the bottle of white cooking wine next into the pot. Mom always used Holland House White Cooking Wine. I’ve also used whatever bottle of white I’ve had open in the refrigerator as well…. Stir constantly at a medium boil and add 2 cups of small cooked shrimp and 1 cup of cut up scallops to the sause.\u00a0Add 2 tsp of Sicilian Spices.\u00a0\u00a0 Add 1\/4 cup parmesean cheese.\u00a0 Lower the heat to a simmer adding more cornstarch to thicken or plain milk if it gets too thick. Add salt and course pepper to taste.    <\/p>\n","protected":false},"author":1,"featured_media":628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102,97,45,127,4],"tags":[121,120,123,124,122],"class_list":["post-633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-fish","category-main-dishes","category-pasta","category-recipes","tag-alfredo-sause","tag-fettuchine","tag-scallops","tag-seafood","tag-shrimp"],"jetpack_featured_media_url":"https:\/\/palmerscancook.com\/wp-content\/uploads\/2019\/01\/fettuchine2.jpg","yoast_head":"\n