Capellini d'angelo caprese

Yield: 4 Servings

Measure Ingredient
½ pounds Capellini pasta
½ cup Olive oil
1 tablespoon Chopped onion
1 tablespoon Chopped shallot
1 tablespoon Chopped garlic
1 Stalk celery; peeled and julienned
1 Carrot; peeled and julienned
1 small Leek; white part only, julienned
2 tablespoons White wine
5 mediums Shrimp; shelled, deveined & chopped; juice reserved
4 Alaskan King crab legs; shelled & chopped; juice reserved
6 Fresh clams; shucked, chopped, juice reserved
½ pounds Canned plum tomatoes; drained
1 tablespoon Chopped parsley

1. Cook pasta until al dente. Drain and put aside.

2. Meanwhile, heat oil in saute pan. Saute onions, shallots, and garlic for 3 minutes. Add other vegetables and saute for 8 minutes. Add wine, chopped shellfish and juice. Saute for ten minutes. Add squashed plum tomatoes for color and simmer for ten minutes.

3. Toss pasta with sauce and garnish with parsley. Note: This dish demands the use of imported pasta. Chef`s recommendation- Fara San Marino Pasta.

LELLO

EAST 54TH STREET, MANHATTAN

WINE: GAVI TENUTA SAN PIETRO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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