Pates Baroni 1921
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Calamari and Shrimp
"Life is a combination of magic and pasta."
~ 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.
walnuts and hot red pepper add a delightful dimension
to this light pasta."
The simple, pure flavors of the shrimp and squid marry very well with a
light, uncomplicated red such as Bertani’s Bardolino.
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
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
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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