CAPELLINI (ANGEL HAIR PASTA) WITH SEAFOOD SAUCE;;
1 lb. medium-sized shrimp
½ lb. sea scallops
15 littleneck clams
sauce:
6 large
cloves of garlic, crushed
6 tbsp.
olive oil
black pepper
& 1 tsp. hot pepper flakes
3 tbsp.
chopped parsley
salt to
taste
2 cups
crushes and peeled fresh or canned tomatoes
1 lb. store-bought/home-made angel-hair pasta or
capellini****
In a heavy saucepan heat 2 tbsp. olive oil over
moderate heat until hot. Add garlic and
brown slightly. Add tomatoes and pepper flakes. Simmer mixture for 20 minutes.
Shell and de-vein shrimp. Wash and drain scallops and
slice in half horizontally.
To treat clams:
With each clam in the palm of your left hand and holding hand out over a
bowl to catch the juice, force the blade of an oyster knife in between the
shells. Cut around under the top shell to release the muscle that clamps the
shells together. Rotate the blade between the shells to force them open. Run
the blade under the body of the clam to release and remove it. Pour clam juice
into the bowl. Repeat with the rest of the clams. Chop the clam meat and place
in a bowl. Set aside.
In a separate saucepan, heat 2 tbsp. olive oil over
medium-high heat. Stir in shrimp and scallops and cook 30 seconds. Stir in
clams and clam juice. Raise heat to high and bring mixture to a boil; then reduce
heat and simmer 1 to 2 minutes, stirring often. Pour in tomato sauce and bring
to boil again. Turn off heat. Add salt and pepper to taste. Pour on 2 more
tbsp. olive oil and the chopped parsley.
In a large saucepan, bring 7 quarts of water, 2 tbsp.
salt added, to a boil. Cook pasta until al dente. Add pasta into tomato sauce with
seafood. Toss well and serve at once.
****Any pasta of choice can be used to substitute for capellini****
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