Capellini d'angelo caprese
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Capellini d'angelo caprese
  Pasta  
Last updated 6/12/2012 1:12:08 AM. Recipe ID 39942. Report a problem with this recipe.
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      Title: Capellini d'angelo caprese
 Categories: Pasta
      Yield: 4 Servings
 
    1/2 lb Capellini pasta
    1/2 c  Olive oil
      1 tb Chopped onion
      1 tb Chopped shallot
      1 tb Chopped garlic
      1    Stalk celery; peeled and
           -julienned
      1    Carrot; peeled and julienned
      1 sm Leek; white part only,
           -julienned
      2 tb White wine
      5 md Shrimp; shelled, deveined
           -& chopped; juice reserved
      4    Alaskan King crab legs;
           -shelled & chopped; juice
           -reserved
      6    Fresh clams; shucked,
           -chopped, juice reserved
    1/2 lb Canned plum tomatoes;
           -drained
      1 tb Chopped parsley
 
  1. Cook pasta until al dente. Drain and put aside.
  
  2. Meanwhile, heat oil in saute pan. Saute onions, shallots, and
  garlic for 3 minutes. Add other vegetables and saute for 8 minutes.
  Add wine, chopped shellfish and juice. Saute for ten minutes. Add
  squashed plum tomatoes for color and simmer for ten minutes.
  
  3. Toss pasta with sauce and garnish with parsley. Note: This dish
  demands the use of imported pasta. Chef`s recommendation- Fara San
  Marino Pasta.
  
  LELLO
  
  EAST 54TH STREET, MANHATTAN
  
  WINE: GAVI TENUTA SAN PIETRO
  
  From the .  Downloaded




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Recipe ID 39942 (Apr 03, 2005)

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