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Cappelini Pescatore

  • 4servings

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 12 clams, scrubbed

  3. 1 tablespoons garlic, chopped

  4. 2 tablespoons chopped shallots

  5. 1 cup fresh diced tomatoes

  6. 1/2 cup white wine

  7. 2 cups fish stock (may substitute chicken stock )

  8. 12 sea scallops

  9. 28 mussels, washed and debearded

  10. 12 jumbo shrimp, cleaned, peeled and deveined

  11. 2 cups marinara sauce

  12. 1/2 pound or 2 cups fresh squid, cleaned and cut 1 pound angel hair pasta

  13. 2 ounces cold butter, cut into pieces

  14. 1/4 cup chopped mixed herbs (parsley, basil, thyme)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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