Chef Alex Feldman's Brodetto on Capellini

January 25, 2011
0 Ratings
  • Makes 2 Servings
Author Notes

Alex is the chef at a wonderful restaurant here in Boulder called Alba. He shared this recipe with me for my blog love the simplicity of this recipe. —barr

What You'll Need
  • 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
  1. Heat a shallow 12" sauce pan with enough cooking oil to coat the bottom, until the first tendrils of smoke arise.
  2. Season the seafood with salt and pepper, and spread out into the pan. Put a large pot of pasta water on for the capellini.
  3. After 30 seconds, sprinkle the garlic, herbs, and pepperoncino in the pan. Continue cooking over medium high heat for another minute, stirring constantly.
  4. De-glaze with 3 oz white wine, reduce until mostly evaporated, add 1 c fish stock. Add the tomatoes.
  5. Cover and simmer for 3 minutes or until the mussels have opened. Cook the capellini.
  6. Remove from heat. Mix in the zest and 2 Tbsp. EVOO, Taste, season, and serve over the capellini.
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