Capellini With Seafood Recipe
Ingredients
4 tbsp. olive oil
2 tsp. garlic cloves, crushed
Dash of red pepper to taste
1/2 lb. diced tomatoes (preferably Italian plum)
6 oz. shrimp, peeled and deveined
6 oz. small scallops (preferably bay)
Approx. 10 mussels
Approx. 15 clams (if unable to obtain, use more mussels)
1/2 cup clam juice or fish stock
1/2 cup consomme (chicken)
2 tbsp. chopped parsley
Directions
Cook in boiling water just until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Cook in a large skillet on a medium heat for approx 5 minutes, just until tomatoes are soft.
Add and cook just until seafood is cooked and shells open, approx 5 minutes, stirring constantly.
Add to above and bring to a boil.
Add cooked pasta, toss, and serve.
Drain and set aside.
Meanwhile, prepare sauce.
Cook in a large skillet on a medium heat for approx 5 minutes, just until tomatoes are soft.
Add and cook just until seafood is cooked and shells open, approx 5 minutes, stirring constantly.
Add to above and bring to a boil.
Add cooked pasta, toss, and serve.
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