Capellini pasta’s full name is Capelli d’angelo or ‘angel hair’ pasta. And Frutti di Mare are the fruits of the sea. This traditional dish is found all over Italy’s coastal regions. In this version I have substituted the traditional heavier fettuccini pasta for the lighter capellini. The sauce is light and the whole dish can be a perfect repast on the patio enjoying the sun setting with a nice glass of wine.
- Capellini pasta (figure about a cup per serving, cooked)
- Mussels (cleaned and de bearded) 5-6 per serving
- Shrimp (medium) 6-8 per serving
- 2 Sardine Filets
- 2 TBS Capers
- 1/2 cup Onion finely diced 1 clove Garlic thinly sliced
- 2 TBS parsley finely chopped 1 TBS Butter
- 2 TBS Olive Oil
- 1/2 cup White Wine
- 1/2 TSP of flour
- 1 TBS Lemon Juice
In a medium skillet melt butter and olive oil. Add sardine filets. Yes, sardines. Why? Because we are building layers of flavor and richness. When butter foams, add the diced onions and sauté till translucent. Add garlic, capers and parsley. Then sauté for two to three minutes. Mix flour with white wine and lemon juice. Add to mixture cook for a minute. Add shrimp, cover the skillet and cook till all shrimp are pink.
I have to admit, at this point I use prepared mussels sometimes. The prepared mussels I use come in a vacuum packed container and are already cooked. If using fresh mussels, steam them separately after they are cleaned and de-bearded. I encourage this to minimize any grit or mud that might be in the fresh mussels.
To serve, I place the pasta in the bottom of the bowl, layer the shrimp and mussels next, and top with the sauce, which should be slightly thickened. If it appears too thick, add a bit more wine. Finish the dish with a grating of parmesan and enjoy.
Glenn and Glenn