Lightly spicy pasta with rattlesnake meat and fresh vegetables in a creamy sauce.
Ingredients
- dry fettuccine pasta: 1 pound
- vegetable oil: 2 Tbsp
- mushrooms: 0.75 cup (sliced, optional)
- zucchini, cut diagonally into 1/2 inch thick slices: 0.5 cup
- yellow squash: 0.5 cup (chopped)
- onions: 0.25 cup (sliced)
- ¼ cups heavy cream: 1 piece
- jalapeño pepper: 1 piece (minced)
- Dijon mustard: 1 Tbsp
- Cajun seasoning: 1 Tbsp
- garlic: 1 tsp (minced)
- Parmesan cheese: 0.5 cup (grated)
- tomatoes: 0.5 cup (diced)
- salt and pepper: (to taste)
- vegetable oil: 3 Tbsp
- rattlesnake meat: 1 pound (cut into 1/2 inch pieces)
- all-purpose flour for dredging:
Metric Conversion
Stages of cooking
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Cook pasta: Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine in boiling water until tender yet firm to the bite, about 8 minutes; drain.
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Make sauce: Heat oil in a large skillet over medium-high heat. Cook and stir mushrooms, zucchini, squash, and onions in hot oil until vegetables are heated through but still firm, about 5 minutes. Pour in cream and cooked fettuccine; simmer for 4 minutes. Mix in jalapeño, mustard, Cajun seasoning, and garlic; cook for 1 minute. Stir in Parmesan cheese and tomatoes. Reduce heat to low to keep warm.
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Meanwhile, cook rattlesnake: Heat oil in a large skillet over high heat. Dredge rattlesnake meat in flour and fry in hot oil until cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 165 degrees F (74 degrees C). Arrange on top of pasta to serve.
