Capellini di Mare per Due, or Angel Hair Pasta with Seafood for Two is a bounteous gift from the sea, paired perfectly with pasta, tomatoes, spices and herbs.  While most seafood and pasta dishes come from Naples or Venice, this is a delightful Sicilian recipe. Molto bene!

Capellini di Mare

Capellini di Mare per Due
This is a pleasurable recipe, easily made and perfect for a romantic dinner. Serve with a crisp white wine.
Recipe type: Main
Cuisine: Italian
Serves: 2
  • 1 ounce olive oil
  • 4 fresh garlic cloves, minced
  • 6 shrimp, 16-20 count, peeled and deveined
  • 6 sea scallops, 10-20 count
  • 1/4 pound calamari, bodies only, sliced into 1/2-inch wide rings
  • 3 black mussels, optional
  • 3 littleneck clams, optional
  • 1 teaspoon red-pepper flakes
  • pinch salt and pepper
  • 1 Cup canned crushed Italian tomatoes (or fresh Roma tomatoes)
  • 8 large fresh basil leaves
  • 1/2 pound angel hair pasta, preferably fresh
  1. Cook pasta al dente.
  2. Heat 10-inch sauté pan on high flame; add olive oil. Add the garlic; cook until lightly golden, about 10 seconds (do not burn). Add shrimp, scallops, calamari, mussels, if using, pepper flakes, salt and pepper; cook 2 to 3 minutes, stirring occasionally.
  3. Add tomatoes.
  4. Chop 4 basil leaves; add to sauce; cook for 2 to 3 minutes more.
  5. Drain pasta and add to sauce; toss.
  6. When plating, keep seafood on top; garnish with remaining basil leaves.


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