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In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares shrimp bolognese and tuna.

Click here for Chef Chris Montero's Profile

Ingredients

1 leek, white part only
3/4 cup peeled and cubed carrots (1/8-inch cubes)
1 pound dry fettuccine
2 tablespoons plus 1/2 cup olive oil, divided
5 ounces raw Italian sausage, casing removed and sausage broken into
small bits
2 cups finely chopped onions
1 tablespoon minced fresh garlic
1/2 teaspoon kosher salt, divided, plus to taste
1/2 teaspoon freshly ground black pepper, divided, plus to taste
1 1/2 pounds medium shrimp, peeled
3 tablespoons julienned basil leaves, 1/2 inch by 1 1/2 to 2 inches
1/2 teaspoon crushed red pepper
3 1/2 cups seafood marinara base sauce, at room temperature
2 tablespoons heavy cream
4 tablespoons unsalted butter, cut into 4 pats, at room temperature
6 small fresh basil tops, for garnish
Warm Italian bread, for the table

Preparation

1. Trim the root end from the leek and cut the stem in half lengthwise. Place the flat side on a cutting board and slice crosswise in 1/8-inch-thick pieces. You should have about 1 cup of slices. Wash them thoroughly to remove all the dirt between the leaves. Drain.

2. Blanch the carrot cubes in a 1-quart saucepan of boiling water until just tender, about three and a half minutes. Drain the cubes through a strainer and immediately rinse under cool tap water to stop them from cooking further. Drain again.

3. Heat 6 to 8 quarts of salted water and cook the fettuccine according to packagedirections to the al dente stage. Drain well in a colander and transfer to a very large mixing bowl. Toss with 2 tablespoons olive oil, mixing to coat all the strands with oil. Cover with a double thickness of damp paper towels and set aside at room temperature.

4. In a heavy, 12-to-14-inch sauté pan, heat 1/2 cup olive oil over high heat until hot, two to three minutes. Add the sausage bits, onions, leeks, carrots and garlic, stirring well. Add 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Sauté for two minutes, stirring fairly often and breaking up sausage into smaller pieces.

5. Add the shrimp and season with ¼ teaspoon kosher salt and 1/4 teaspoon pepper. Sauté for one minute.

6. Stir in the basil and crushed red pepper, then the marinara sauce and cream. Bring to a boil. Reduce heat and simmer just until the shrimp are cooked through, about three minutes.

7. Scatter the pats of butter over the sauce, and cook and stir until all the butter is completely melted in, one to two minutes. Season with more kosher salt and pepper, if needed.

8. Add the cooked fettuccine, tossing to coat well with the sauce and reheat the fettuccine, about one minute. Remove from heat and serve immediately.
Serving Suggestions: Divide the dish among six heated individual pasta bowls, or serve family style in a large pasta bowl. Either way, use a large fork to twist the pasta in an attractive arrangement in the center of the bowl(s), leaving most of the shrimp and sauce surrounding the pasta. Arrange a few shrimp and spoon some of the sauce on top of the pasta. Add a basil top to each bowl, or if using one large bowl, decorate with the basil tops.

Serve with warm Italian bread.