Angel Hair Pasta With Seafood Sauce

Angel Hair Pasta With Seafood Sauce

Angel Hair Pasta With Seafood Sauce

6 persons

Time to make:
Not Available

Calories per Servings:
551 Calories (kcal); 19g Total Fat; (30% calories from fat); 32g Protein;
62g Carbohydrate; 127mg Cholesterol; 185mg Sodium Food Exchanges: 4
Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other


1/2 lb sea scallops
15 littleneck clams, shucked
3 tbsp Italian parsley, chopped
7 tbsp extra virgin olive oil
1 tsp red pepper flakes
2 cup tomatoes, peeled, seeded and crushed
1 lb medium shrimp
1 lb capellini
6 large garlic cloves, peeled and crushed
liquor rese


Prepare the seafood: Peel off the shell and tails from the shrimp
Devein the shrimp by making a shallow cut with a paring knife down the
outer curved side of the shrimp and pulling out the vein
Remove the hard white nubbin attached to the side of the scallops and
slice the scallops in half horizontally
Drain the clams, straining the liquor through a sieve lined with a
double thickness of cheesecloth or a damp kitchen towel
Chop the clams coarsely and set the clams and strained liquor aside
In a large pot, bring 6 quarts of salted water to a boil. In a heavy,
medium skillet, heat 2 tablespoons of the olive oil over medium heat
Add the garlic and cook, shaking the skillet, until lightly browned,
about 2 minutes
Add the tomatoes and pepper flakes. Bring to a boil, reduce the heat to
simmering and simmer, stirring occasionally, until slightly thickened,
about 20 minutes
In a heavy, large skillet, heat 2 tablespoons of the olive oil over
medium-high heat
Add the scallops and cook, shaking the pan until the excess moisture
evaporates and the scallops begin to change color, about 30 seconds
Stir in the shrimp and stir gently, just until they begin to change
color, about 1 minute. Stir in the clams and immediately pour in the
clam juice, being careful not to include any sand, if any, from the
bottom of the container
Raise heat to high and shake the pan, until the liquid comes to a boil.
Taste the liquid and adjust the seasoning if necessary
Add the tomato sauce to the seafood and bring to a boil, shaking the pan
Stir in 2 tablespoons olive oil and the parsley. Stir well, check the
seasonings, adjusting if necessary. Set aside
Stir the capellini into the boiling water. Cook just until the pasta is
softened enough to bend freely when lifted from the water, about 11/2
The pasta will still be quite hard to the bite. Reserve about 1 cup of
the pasta cooking water and drain the pasta. Return the pasta to the pot
and place over medium-low heat
Add about three-quarters of the sauce and seafood. Cook, stirring, until
the pasta is al dente and coated with the sauce
Add some of the reserved pasta cooking water as necessary if the pasta
appears dry. Stir in the remaining 1 tablespoon olive oil and transfer
to a warm serving platter. Spoon the remaining sauce over the pasta.

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