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Angel Hair Pasta in Bouillaba

An italian recipe for Angel Hair Pasta in Bouillaba, made with Olive Oil, Dry White Wine, Garlic Pressed, Saffron, and Angel Hair. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 lb
• 1/4 cup
• 1/4 cup
• 2
• 1/4 tsp
• 1/4 lb
• 1 cup
• 1
• 1
• to taste
• to taste

Method (preview)

1. 1

   Cut the fish into serving size chunks.

2. 2

   Scrub all the shellfish but leave their shells intact.

3. 3

   Cut up the lobster and remove the shells.

4. 4

   Combine the olive oil, wine, saffron and garlic.

5. 5

   Marinate the seafood in the olive oil mixture until needed.

6. 6

   To prepare, pour the fumet over the fish and marinade mixture.

7. 7

   Cook the angel hair pasta in salted boiling water until al dente.

8. 8

   Simmer until the shells (on clams, oysters, scallops or mussels) open.

9. 9

   Place the angel hair in the bottom of a soup bowl.

10. 10

    Pour the broth and seafood over it.

11. 11

    Garnish with the blanched julienned vegetables.

12. 12

    Serve with small rounds of toast coated with Sauce Rouille.

13. 13

    EAT-L Digest 12 July 96