Art. cod.: 00003
The Fettucine are the most versatile cut of pasta.
They are among the leading products of the company at national and international level.
Ideal seasoning: fish and meat sauce or vegetables.
Ingredients (3/4 people) 
250 g Antica Pasta paglia e fieno fettuccine, 1 large chicken breast, 1 carrot, 1 shallot, 1 stick celery, 500 g Perini tomatoes, 60 g bacon cut into cubes, 30 g butter, extra virgin olive oil, 1 glass white wine, 3 tablespoons concentrated tomato, grated Parmesan cheese, chopped fresh parsley and basil, salt and pepper.
Execution 
Cut the chicken breast into small cubes. Clean and cut into thin slices the carrot, the shallot and the stick of celery. In a frying pan with oil and butter brown the chopped vegetables with the bacon cut into cubes. Add chicken pieces into the mixture, season with salt and pepper and drizzle with wine, stirring until the wine has completely evaporated. Then add the peeled and crushed tomatoes, the concentrated tomato diluted in some hot water and cook, stirring occasionally. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add to the sauce in the saucepan. Sprinkle with grated Parmesan and chopped parsley and basil. Mix and serve.
Ingredients (3/4 people)
250 g Antica Pasta cuttlefish ink fettuccine, 300 g squid, 4 tomatoes, garlic, basil, red chili powder, extra virgin olive oil, salt.
Execution
Clean and cut the squid into long strips. Sauté the squid on a gentle heat with a little olive oil and 3 gloves of garlic: after 2 minutes remove the squid and discard the garlic and the oil. Add new olive oil and garlic and stew for some minutes the peeled and deseeded tomatoes and cut into quarters. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente. Add the pasta and squid to the tomatoes sauce in the frying pan, seasoning with salt, red chili powder and basil. Serve
Ingredients (3/4 people)
250 g Antica Pasta red pepper fettuccine, 25 g extra virgin olive oil, 400 g cherry tomatoes, 100 g tomato sauce, garlic, basil, 120 g black olives, 1 g red chili, 20 g Parmesan cheese.
Execution
Stir fry the garlic with the red chili in the olive oil. Add the cherry tomatoes cut in half and cook at high heat for 5 minutes with the tomato sauce. Lower the flame and add the chopped basil and whole olives. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add to the sauce with Parmesan cheese in the frying pan. Garnish with basil leaves.
Ingredients (3/4 people)
250 g Antica Pasta red pepper fettuccine, 200 g sausage, 2 medium zucchini, 400 g tomato purée, 1 onion, parsley, extra virgin olive oil, salt, grated Parmesan cheese to taste.
Execution
Stir fry the fine sliced onion in the olive oil, then add the zucchini cut into rounds and cook until they are soft. Add the crumbled sausage and then cook for a few minutes. Add the chopped parsley, pour the tomato purée, season with salt and then cook. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add the sauce. Sprinkle with grated Parmesan cheese to taste and serve.
Ingredients (3/4 people)
250 g Antica Pasta cuttlefish ink fettuccine al nero di seppia, 250 g tuna in oil, salted capers, extra virgin olive oil, salt and pepper.
Execution
In a bowl mix the chopped tuna with capers, previously washed, squeezed and shredded. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add the sauce. Add generously with extra virgin olive oil, sprinkle with pepper and serve immediately.
Ingredients (3/4 people)
250 g Antica Pasta mushrooms fettuccine, 20 g butter, 20 g sliced onion, 20 g sliced fresh porcini" mushrooms (Boletus), 120 g green asparagus tips, 20 g grated Parmesan cheese, 30 g butter.
Execution
In a saucepan heat the butter with the sliced onions and mushrooms. Steam the green asparagus tips and drizzle with the same butter used for onions and mushrooms. Cook the mushrooms fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente. Pour the pasta into bowl dishes, alternating mushrooms and asparagus, sprinkle with Parmesan cheese and glaze with melted butter. Serve
Ingredients (3/4 people)
250 g Antica Pasta fettuccine, 200 g peas, 1 carrot, 200 g of fresh mushrooms, 2 artichokes (or 1 zucchini), 1 onion, 1 garlic clove, half lemon, extra-virgin olive oil, some fresh parsley, grated Parmigiano Reggiano cheese, salt and pepper to taste.
Execution
Peel, wash and cut in small pieces the carrot . Cut in thin slices the cleaned artichokes and dip them in cold water with lemon juice (adding lemon juice to water preserves artichokes' green color). Clean and cut in slices the mushrooms. Let the sliced onion wilt in a medium pot with the warm olive oil until translucent and soft, then add the carrot, peas and let cook. Add salt and pepper to taste, some spoons of hot water and let cook for about 10 minutes more. In a medium pot let the garlic wilt slowly in the hot olive oil until very lightly browned (be careful to not burn it), then add the drained artichokes, mushrooms, salt and pepper to taste and let cook. Then mix the two vegetable sauces for some minutes until well blended. In the meantime cook the fettuccine until they are al dente into a deep pot of salted boiling water, drain them and dump them into the vegetable sauce. Top with Parmigiano Reggiano cheese, chopped parsley and serve.
