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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Fettucine Clancy

Chatini with pasta  Share  

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  • 500 grams dried egg
    fettucine pasta,

  • 6 ripe tomatoes (medium size),

  • 2 green chillies chopped,

  • 1 teaspoon chopped coriander leaves,

  • 1 medium onion finely sliced,

  • 1/2 teaspoon vegetable oil,

  • salt.

Fettucine Clancy


  1. Remove stem eyes from tomatoes. Finely chop with sharp knife.

  2. Finely chop chillies and add to chopped tomatoes.

  3. Add finely sliced onion and finely chopped coriander leaves.

  4. Mix all ingredients together and sprinkle vegetable oil on top.

  5. Just before adding to the fettucine, add salt and thoroughly mix chutney.

  6. In a pot large enough for the fettucine to boil freely, boil sufficient water to cook the pasta over high heat. Add 1 teaspoon of salt. Wait until the water is bubbling freely, then add the fettucine and cook until al dente (just soft but slightly hard or according to instructions on the packet).

  7. Drain the fettucine pasta when cooked. Put the pasta back in the pot, add a splash of virgin olive oil and mix gently.

  8.  Serve the fettucine onto individual plates. Add a serve of the chopped tomatoes, chillies, coriander leaves and sliced onions chutney on top of the fettucine. Gently stir in with a fork and enjoy this fusion of Italian and Mauritian cuisines.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.