8 oz. Capellini Pasta
½ cup olive oil
1 tablespoon chopped onion
1 tablespoon chopped shallot
1 tablespoon chopped garlic
1 stalk celery, peeled and julienned
1 carrot, peeled and julienned
1 small leek, white part only, julienned
2 tablespoons white wine
5 medium shrimp, shelled, de-veined, chopped, juice reserved
4 Alaskan king crab legs, shelled, chopped, juice reserved
6 fresh clams, shucked, chopped, juice reserved
8 oz. Plum Tomatoes (canned), and drained
1 tablespoon chopped parsley
Method: Cook pasta until al dente. Drain and put aside. Meanwhile, heat oil in sauté pan. Sauté onions, shallots, and garlic for 3 minutes. Add other vegetables and sauté for 8 minutes. Add wine, chopped shellfish and juice. Sauté for ten minutes. Add squashed plum tomatoes for color and simmer for ten minutes. Toss pasta with sauce and garnish with parsley. Serves 6
Note: This dish demands the use of imported pasta.