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Capellini with Medallions of Red Snapper



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Thursday, June 27, 2002

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  Will Rafuse - Red Snapper
Red Snapper
Will Rafuse
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Capellini with Medallions of Red Snapper
Gourmet Archives

1/4 cup unsalted butter, clarified
Two 6-ounce pieces skinless red snapper fillets
8 mushrooms, quartered
1/3 cup dry white wine
1/3 cup bottled clam juice
1/2 pound capellini
1 tomato, peeled, seeded and chopped
2 scallions, chopped
6 fresh basil leaves, chopped
2 garlic cloves, minced
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter

In skillet heat clarified butter over moderately high heat until hot but not smoking and in it sauté snapper (which has been cut crosswise on the diagonal into 6 medallions), patted dry and seasoned with salt and pepper, in batches, for 1 to 2 minutes on each side, or until they are golden. Transfer them to paper towels to drain. In butter remaining in skillet cook mushrooms over moderate heat, stirring, 1 minute. Add wine and cook mixture, stirring, 1 minute. Add clam juice, tomato, scallions, basil, and garlic. Arrange medallions on top of mixture and cook over moderately low heat 5 minutes. Transfer medallions to a plate, add lemon juice to sauce and swirl in softened butter. In kettle of boiling salted water cook pasta al dente, drain it well and toss it with sauce. Divide pasta among plates and top with medallions.
Serves 4.

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