For this recipe, I use a frozen shellfish mix available at my market. It has
clams, squid, octopus, shrimp and mussels in it. If you can't find a frozen seafood
mix in your market freezer, just buy a pound of whatever shellfish you like.
Preparation Time: 30 minutes Serving Size: 4
- 2 tablespoons olive oil
- 1 pound fresh capellini (angel hair pasta)
- 1 pound mixed shellfish
- 1 medium shallot, sliced into rings
- 2 large cloves of garlic, chopped
- 1 tablespoon fresh oregano, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup Pinot Grigio
- 1/2 cup clam juice
- 16 ounces canned plum tomatoes
Heat olive oil over medium heat in a heavy
skillet. Have a large pot of water ready to boil for pasta. Add shallot
rings and sauté 2-3 minutes until just getting soft. Add chopped garlic and
stir until fragrant, about 1 minute. Add crushed red pepper and oregano and
stir for 30 seconds. Add wine and clam juice. Lower heat and simmer until
slightly reduced, about 10-15 minutes. Crush tomatoes and add to the reduced
mixture. Stir well and taste for salt and pepper. Add shellfish and stir
over medium heat until they are cooked through. Add 1 tablespoon salt to the
boiling water and cook capellini until al dente, usually about 1-3 minutes.
Serve sauce over drained capellini.