Recipe courtesy of Francesco Buto

Cappelini Pescatore

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  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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