The South African Cook Book by Diane Kersey - HTML preview

Pasta and Seafood Pot

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.