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
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- 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
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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. |
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