Capellini Cooked in Red-Mullet Stew

Name: Capellini Cooked in Red-Mullet Stew
Yield: makes 6 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1/2 cup chopped shallots; 1 small leek, white and light-green parts only, trimmed, cleaned, and sliced thin (about 1/2 cup) (see page 80); 1/3 cup finely chopped celery (with leaves); 1 pound skin-on red-mullet or red-snapper fillets; 2 cups peeled, seeded, and chopped fresh tomatoes (from about 1 1/4 pounds) (see page 9); 2 whole dried peperoncini (hot red peppers); 1 quart hot water; 1 pound capellini (angel-hair pasta); 1/3 cup shredded fresh basil; Salt

December 9, 2011

Although this method for cooking capellini in a small amount of liquid is a little tricky—and somehow the opposite of everything I have told you about cooking pasta—the end result is a richly flavored pasta with a velvety texture. Be patient and thorough when you stir the capellini into the broth, making sure to separate the strands as they cook.

Recipe notes

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