Author Notes
Alex is the chef at a wonderful restaurant here in Boulder called Alba. He shared this recipe with me for my blog www.flavorista.com.I love the simplicity of this recipe. —barr
Ingredients
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4
large “dry” scallops
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6
tiger shrimp
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4 ounces
calamari rings and tentacles
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1 pound
mussels, scrubbed
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1
clove garlic, sliced thinly
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2 tablespoons
chopped parsley
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3
sprigs marjoram
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pepperoncino, chopped to taste
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16
canned peeled cherry tomatoes and a little juice or 1 can diced tomatoes
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3 ounces
dry white wine
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1 cup
fish stock (frozen or use clam juice)
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zest of 1/2 lemon (use a microplane)
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2 tablespoons
Good EVOO
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Salt and pepper
Directions
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Heat a shallow 12" sauce pan with enough cooking oil to coat the bottom, until the
first tendrils of smoke arise.
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Season the seafood with salt and pepper, and spread out into the pan. Put a large pot of pasta water on for the capellini.
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After 30 seconds, sprinkle the garlic, herbs, and pepperoncino in the pan.
Continue cooking over medium high heat for another minute, stirring constantly.
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De-glaze with 3 oz white wine, reduce until mostly evaporated, add 1 c fish stock. Add the tomatoes.
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Cover and simmer for 3 minutes or until the mussels have opened. Cook the capellini.
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Remove from heat. Mix in the zest and 2 Tbsp. EVOO, Taste, season, and serve over the capellini.
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