Italian Cooking Recipes

Angel Hair Pasta with Seafood Sauce

Angel hair pasta is best served with a thin, delicate sauce such as this irresistible one which uses fresh plum tomatoes and savory seafood.

INGREDIENTS

1/2	pound firm whitefish, such as sea bass, monkfish or grouper
2	teaspoons olive oil
1/2	cup chopped onion
2	cloves garlic, minced
3	pounds fresh plum tomatoes, seeded and chopped
1/4	cup chopped fresh basil
2	tablespoons chopped fresh oregano
1	teaspoon red pepper flakes
1/2	teaspoon sugar
2	bay leaves
1/2	pound fresh bay scallops or shucked oysters
8	ounces uncooked angel hair pasta
2	tablespoons chopped fresh parsley

PREPARATION:

1. Cut whitefish into 3/4-inch pieces. Set aside.
2. Heat oil in large nonstick skillet over medium heat; add onion and garlic. Cook and stir 3 minutes or until onion is tender. Reduce heat to low; add tomatoes, basil, oregano, red pepper flakes, sugar and bay leaves. Cook, uncovered, 15 minutes, stirring occasionally.
3. Add whitefish and scallops. Cook, uncovered, 3 to 4 minutes or until fish flakes easily when tested with fork and scallops are opaque. Remove bay leaves; discard. Set seafood sauce aside.
4. Cook pasta according to package directions, omitting salt. Drain well.
5. Combine pasta with seafood sauce in large serving bowl. Mix well. Sprinkle with parsley. Serve immediately.