Recipe for Capellini Dangelo Caprese 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 lb Capellini pasta
1/2 cup Olive oil
1 tbl Chopped onion
1 tbl Chopped shallot
1 tbl Chopped garlic
1 stalk celery, peeled and julienned
1 x Carrot, peeled and julienned
1 sm Leek, white part only, julienned
2 tbl White wine
5 med Shrimp, shelled, deveined & chopped, juice reserved
4 x Alaskan King crab legs, shelled & chopped, juice reserved
6 x Fresh clams, shucked, chopped, juice reserved
1/2 lb Canned plum tomatoes, drained
Instructions:
Instructions: 1. Cook pasta until al dente. Drain and put aside.

2. Meanwhile, heat oil in saute pan. Saute onions, shallots, and garlic for 3 minutes. Add other vegetables and saute for 8 minutes. Add wine, chopped shellfish and juice. Saute for ten minutes. Add squashed plum tomatoes for color and simmer for ten minutes.

3. Toss pasta with sauce and garnish with parsley.

Note: This dish demands
the use of imported pasta. Chef`s recommendation- Fara San Marino Pasta.

LELLO

WINE: GAVI TENUTA SAN PIETRO

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