CAPPELINI PESCATORE

Cappelini Pescatore image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil
12 clams, scrubbed
1 tablespoons garlic, chopped
2 tablespoons chopped shallots
1 cup fresh diced tomatoes
1/2 cup white wine
2 cups fish stock (may substitute chicken stock)
12 sea scallops
28 mussels, washed and debearded
12 jumbo shrimp, cleaned, peeled and deveined
2 cups marinara sauce
1/2 pound or 2 cups fresh squid, cleaned and cut
1 pound angel hair pasta
2 ounces cold butter, cut into pieces
1/4 cup chopped mixed herbs (parsley, basil, thyme)

Steps:

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.
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.
Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.