Recipe courtesy of Francesco Buto

Cappelini Pescatore

  • Level: Easy
  • Yield: 4 servings
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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)


  1. 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.
  2. 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.
  3. Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

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