Capellini d'angelo caprese
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .