What you will need:
Your favorite brand of Capellini pasta (also known as Angel Hair), it cooks up in 6 minutes
6-8 Jumbo Pink Shrimp (or Tiger Shrimp), peeled, cleaned and deveined
2-4 pieces of Large Scallops
1/2 pounds of well cleaned mussles (make sure to scrub them and remove the "beard" the part of the mussle that attaches itself to the side of the dock/rock so that the tide doesn't sweep it away).
1 teaspoon of butter
1 tablespoon of good extra virgin olive oil (I personally enjoy the high polyphenol count oils from Sigona's Market in Palo Alto, CA)
2 medium celery stalks finely sliced
quarter to 1/2 of an orange (red or yellow will work as well) bell pepper, finely sliced
1 can (14 oz) of fire-roasted diced tomatoes in juice (I used DiNapoli Brand purchased from the Whole Foods)
1 sprig of fresh thyme (best if you use lemon thyme)
2 long leaves of sage
a splash of lemon juice, freshly squeezed if not using lemon thyme
1 tablespoon of Angelica fortified wine (or your favorite brandy)
Kosher sea salt (you can use smoked salt if you plan on using regular diced tomatoes in juice)
and about 30 minutes of your time :)
Boil water in a large pot for your capellini pasta. You will need to salt the water very well. I also usually add a tablespoon of olive oil into the water to prevent the pasta from sticking together. You can avoid this step if you stir the past well during the boil. Cook the pasta as directed. It usually takes 6 minutes for this pasta to cook.
While the water heats up, place another medium sized (about 6 quart) low side pot on a medium-high heat. Thinly slice the celery stalks and the bell pepper, this will allow the veg to cook fast and will not be too hearty against the delicate seafood, and drop it into the pot with a tablespoon of extra virgin olive oil. Stir well and keep an eye on it to prevent burning. Lower the heat to medium to assist you with that. Add chopped thyme and sage, stir again to combine. You can season the veg now with a little bit of salt, but if you are watching your salt intake, you should wait until the end to season the food.
When the veg softens, add the shrimp and scallops and cook for about 1 to 2 minutes on each side, then take the shrimp and scallops out. Add the tomatoes and the muscles. Cook for about 2 minutes or until all muscles open. Toss the mussles that don't open. Add your shrimp and scallops back into the pot and add the brandy and butter. Cook for another minute. Add the salt now or adjust th seasoning.
Drain the pasta and toss it with the seafood and tomato sauce. Serve Immediately.
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an