Capellini Cooked in Red-Mullet Stew
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 information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Heat 3 tablespoons of the olive oil in a wide 4-quart braising pan over medium heat. Stir in the shallots, leek, and celery and cook, stirring occasionally, until wilted, about 2 minutes. Push the vegetables to the sides of the pan to make enough room for the fillets. Slip the fillets into the pan, skin side down, and cook until the skin changes color, about 2 minutes. Flip the fillets over, cook 2 minutes, then stir in the tomatoes and peperoncini. Bring to a quick boil, stirring, and pour in 3 cups of the hot water.
Step 2
Add the capellini to the pan gradually, stirring them constantly to separate them. (This will become easier as they soften and start to bend.) Don’t worry if you break up the fillets as you stir the pasta. Add the remaining water a little at a time as the capellini begin to absorb the liquid in the pan. The goal is to end up with just enough sauce to coat the pasta generously—not a soupy dish—so be careful to add liquid very gradually. Cook, stirring almost constantly to keep the pasta from sticking together, until the pasta is done and glides easily in a creamy sauce, about 5 to 7 minutes. A minute or two before the end of cooking, stir in the basil and the remaining 2 tablespoons olive oil. Check the seasoning, adding salt if necessary. Remove the peperoncini peppers and serve the pasta immediately in warm bowls.
