Cappelini Pescatore

4 servings
  • 4 tablespoons olive oil
  • 12 clams, scrubbed
  • 1 tablespoons garlic, chopped
  • 2 tablespoons chopped shallots
  • 1 cup fresh diced tomatoes
  • 1/2 cup white wine
  • 2 cups fish stock (may substitute chicken stock)
  • 12 sea scallops
  • 28 mussels, washed and debearded
  • 12 jumbo shrimp, cleaned, peeled and deveined
  • 2 cups marinara sauce
  • 1/2 pound or 2 cups fresh squid, cleaned and cut
  • 1 pound angel hair pasta
  • 2 ounces cold butter, cut into pieces
  • 1/4 cup chopped mixed herbs (parsley, basil, thyme)
  • In hot pan, heat oil. Add clams, garlic and shallots and saute for approximately 3 minutes. Add tomatoes, white wine, and fish stock and cook until clams open. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.

  • Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.

  • Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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