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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.


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