by flavoristabarr
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my 12 recipes »
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flavoristabarr's Notes:
4 large “dry” scallops Ask a question about this ingredient
6 tiger shrimp Ask a question about this ingredient
4 ounces calamari rings and tentacles Ask a question about this ingredient
1 pound mussels, scrubbed Ask a question about this ingredient
1 clove garlic, sliced thinly Ask a question about this ingredient
2 tablespoons chopped parsley Ask a question about this ingredient
3 sprigs marjoram Ask a question about this ingredient
pepperoncino, chopped to taste Ask a question about this ingredient
16 canned peeled cherry tomatoes and a little juice or 1 can diced tomatoes Ask a question about this ingredient
3 ounces dry white wine Ask a question about this ingredient
1 cup fish stock (frozen or use clam juice) Ask a question about this ingredient
zest of 1/2 lemon (use a microplane) Ask a question about this ingredient
2 tablespoons Good EVOO Ask a question about this ingredient
Heat a shallow 12" sauce pan with enough cooking oil to coat the bottom, until the first tendrils of smoke arise.
Ask a question about this stepSeason the seafood with salt and pepper, and spread out into the pan. Put a large pot of pasta water on for the capellini.
Ask a question about this stepAfter 30 seconds, sprinkle the garlic, herbs, and pepperoncino in the pan. Continue cooking over medium high heat for another minute, stirring constantly.
Ask a question about this stepDe-glaze with 3 oz white wine, reduce until mostly evaporated, add 1 c fish stock. Add the tomatoes.
Ask a question about this stepCover and simmer for 3 minutes or until the mussels have opened. Cook the capellini.
Ask a question about this stepRemove from heat. Mix in the zest and 2 Tbsp. EVOO, Taste, season, and serve over the capellini.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
