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Leonetto Cappiello
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Capellini with Calamari and Shrimp

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~ Federico Fellini

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Friday, November 10, 2006

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Capellini with Calamari and Shrimp
The Best of Food & Wine – The Italian Collection
Food & Wine, 1991, American Express Publishing Corp.

“Chopped walnuts and hot red pepper add a delightful dimension
to this light pasta."

Wine:  The simple, pure flavors of the shrimp and squid marry very well with a light, uncomplicated red such as Bertani’s Bardolino.

4 servings

1/4 cup chopped walnuts
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1 1/2 cups chicken stock or canned broth
1 can (14 ounces) Italian peeled tomatoes, drained and chopped
1/4 cup dry white wine
1/4 cup chopped flat-leaf parsley
1 1/2 teaspoons oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound capellini
10 ounces cleaned squid, sliced into thin rings
1/2 pound large shrimp – shelled, deveined and cut into thirds
1/4 teaspoon crushed hot red pepper
 

1.  Preheat the oven to 325° [F]. Place the walnuts on a baking sheet and bake for 10 minutes, or until lightly toasted. Let cool.
2.  In a large nonreactive skillet, heat the olive oil. Add the garlic and cook over moderate heat until beginning to brown, about 2 minutes. Stir in the chicken stock, tomatoes, wine, parsley, oregano, salt and black pepper. Bring to a boil. Reduce the heat to moderate and simmer until reduced by half, about 8 minutes.
3.  In a large pot of boiling salted water, cook the capellini until al dente, about 3 minutes.
4.  Meanwhile, add the squid and shrimp to the sauce and simmer until the seafood is just barely cooked through, about 2 minutes.
5.  Drain the pasta and transfer to a large serving bowl. Add the seafood sauce and toss well. Sprinkle with the hot pepper flakes and toasted walnuts. Serve hot.
- Mark Cox, Tony’s Houston

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