Recipe - Capellini Dangelo Caprese

One half pound Capellini pasta
One half cup Olive oil
1 tablespoon Chopped onion
1 tablespoon Chopped shallot
1 tablespoon Chopped garlic
1 Stalk celery; peeled and
julienned
1 Carrot; peeled and julienned
1 small Leek; white part only,
julienned
2 tablespoon White wine
5 md Shrimp; shelled, deveined
& chopped; juice reserved
4 Alaskan King crab legs;
shelled & chopped; juice
reserved
6 Fresh clams; shucked,
chopped, juice reserved
One half pound Canned plum tomatoes;
drained
1 tablespoon Chopped parsley

1. Cook pasta until al dente. Drain and put aside.

2. Meanwhile, heat oil in saute pan. Saute onions, shallots, and garlic for
3 minutes. Add other vegetables and saute for 8 minutes. Add wine, chopped
shellfish and juice. Saute for ten minutes. Add squashed plum tomatoes for
color and simmer for ten minutes.

3. Toss pasta with sauce and garnish with parsley. Note: This dish demands
the use of imported pasta. Chef`s recommendation Fara San Marino Pasta.

LELLO

EAST 54TH STREET, MANHATTAN

WINE: GAVI TENUTA SAN PIETRO

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.