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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. —flavoristabarr
Makes 2 servings
- 4 large “dry” scallops
- 6 tiger shrimp
- 4 ounces calamari rings and tentacles
- 1 pound mussels, scrubbed
- 1 clove garlic, sliced thinly
- 2 tablespoons chopped parsley
- 3 sprigs marjoram
- pepperoncino, chopped to taste
- 16 canned peeled cherry tomatoes and a little juice or 1 can diced tomatoes
- 3 ounces dry white wine
- 1 cup fish stock (frozen or use clam juice)
- zest of 1/2 lemon (use a microplane)
- 2 tablespoons Good EVOO
- Salt and pepper
- Heat a shallow 12" sauce pan with enough cooking oil to coat the bottom, until the first tendrils of smoke arise.
- Season the seafood with salt and pepper, and spread out into the pan. Put a large pot of pasta water on for the capellini.
- After 30 seconds, sprinkle the garlic, herbs, and pepperoncino in the pan. Continue cooking over medium high heat for another minute, stirring constantly.
- De-glaze with 3 oz white wine, reduce until mostly evaporated, add 1 c fish stock. Add the tomatoes.
- Cover and simmer for 3 minutes or until the mussels have opened. Cook the capellini.
- Remove from heat. Mix in the zest and 2 Tbsp. EVOO, Taste, season, and serve over the capellini.
- This recipe was entered in the contest for Your Best Seafood Pasta
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.