The next time you enjoy a plate of Fettuccine Alfredo, thank Alfredo Di Lelio who created this Italian classic for customers at his restaurant in Rome. Like many works of genius, Fettuccine Alfredo is remarkably simple: Make a sauce of butter, cream, Parmesan cheese, salt and pepper and mix with cooked fettuccine noodles. Versions of this simple recipe are available in restaurants around the world. I have enjoyed Fettuccine Alfredo in many, and some versions were better than others, but I have never found one that I did not like--clearly not the observation of a gourmet but a statement of fact.

Here is a really simple way to make a Fettuccine Alfredo with imitation seafood that we (and lots of friends) think tastes pretty good.

INGREDIENTS:

1/2 cup (1 stick) Butter
1/4 tsp. Salt
1/4 tsp. freshly ground Black or White Pepper
2 cups Half and Half
1 cup freshly grated Parmesan Cheese
12 ounce Package Imitation Crab or Lobster
12 ounce Package Fettuccine

PROCEDURE:

Bring the butter to room temperature. Put the water on to boil in a large pot for the fettuccine. Break or cut the seafood into bite size pieces. If you like, this is a good time to make a simple garden salad or get the vegetables ready. Warm the half and half in a small pan or the microwave. Cook the fettuccine just barely to al dente. Drain and return it to the pot and add the butter. Turn the heat to very low and stir pasta to melt butter and coat noodles. Add the half and half and continue stirring. Stir in the Parmesan cheese, add the imitation seafood pieces and continue stirring for a minute to mix with the sauce and make certain everything is warm. Season with a little salt and pepper. If the sauce is too thick, add some milk or half and half. Check the seasoning and adjust if necessary.

Serve with a garden salad, crusty bread and butter and a light white wine. Steamed broccoli or green beans also go well as a vegetable with this dish. Pass the Parmesan grater so guests may add a little more flavor if they want.

It's not fancy, but it's good. And only 1 pot!

Note: It is vital that the Parmesan cheese be freshly grated. Period. Since we generally have imitation seafood in the freezer, I defrost it in the microwave while the pasta is cooking. Try to have it at room temperature when you add it to the noodles.

VARIATIONS: Use shrimp instead of or in addition to the seafood.