Capellini with Seafood Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Plum tomatoes | 8 Ounce, diced | |
| Garlic | 2 Teaspoon, minced | |
| Cayenne Pepper - a pinch | ||
| Scallops | 6 Ounce | |
| Shrimp | 6 Ounce, deveined | |
| Clams | 1 | |
| Mussels | 1 | |
| Capellini or Angel Hair Pasta - 12 ounce | ||
| Clam Juice or Fish Stock - 1/2 cup | ||
| Chicken stock | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
Directions
MAKING
1) Cook the capellini al dente in boiling salted water for about 8 minutes. Drain and set aside.
2) In a saucepan, add olive oil and saute tomatoes, garlic and cayenne on medium heat for 5 minutes.
3) To the softened tomatoes, add in the scallops, shrimps, clams and mussels. Stir continuously till the mussels are ready, in about 5 minutes.
4) Add in clam juice, stock and parsley. Mix well.
SERVING
5) In the serving bowl, add the capellini and toss in the seafood sauce until well mixed.
1) Cook the capellini al dente in boiling salted water for about 8 minutes. Drain and set aside.
2) In a saucepan, add olive oil and saute tomatoes, garlic and cayenne on medium heat for 5 minutes.
3) To the softened tomatoes, add in the scallops, shrimps, clams and mussels. Stir continuously till the mussels are ready, in about 5 minutes.
4) Add in clam juice, stock and parsley. Mix well.
SERVING
5) In the serving bowl, add the capellini and toss in the seafood sauce until well mixed.
Chef
