Watch Shea Gallante make Spicy Capellini with Scallions and Garlic. Watch Shea Gallante make Spicy Capellini with Scallions and Garlic.
[MUSIC] So what we're making is cappellini or angel hair pasta with scallions, a little bit of orange zest, peperoncino, and bread crumbs And very simply, you take some scallions, what you're gonna wanna do is trim off the ends, have the little hairs on the edge, you trim it off, trim off the tops, line them up. With a sharp knife, you're just gonna wanna slice them on a bias, which means on an angle. You wanna get them thin. Not too, too thin, because when you cook them, it'll start to brown Pretty quickly, so you kind of want them thin, but not too thin. About like that. SO that's kind of the ideal thickness right there. So we got some garlic that we're gonna mince. And I know everyone hates mincing garlic. You can use a little squeezer thing or whatever kind of contraption's out there today. For me, the best way is always to just do it yourself, do it by hand. And you start out by slicing it very thin. One way, and turn it, and go the other way. Very thin as well. And then once you gotten it nice and small, then you just go chop mode, you just chop it up. Again you don't want it too, too fine. You want it nice and fine but not too fine cuz it'll start to brown quite quickly, and you don't want it to brown. You just want to sweat it and get the aromatics from it. Pasta's only gonna take like Two to three minutes to cook if that. So we're gonna start laying down the base of our sauce which is a good amount of extra virgin olive oil. Olive oil has a lower smoking point we're not gonna saute anything. We're just gonna kinda almost steepen it so you wanna kind of a moderate temperate pan. Not to hot you don't want it at smoking point you want it kinda nice and warm where you can add the olive oil and you can see it kinda roll around the pan. So what we're going to do is we're going to add a handful of the scallions. Like I said you don't want to fry so you kinda want to move it all around. Kinda pull it off the heat. Then add the minced garlic. Okay, you want to keep moving it around. [SOUND] Basically what we're gonna do, we're gonna kind of wilt the scallions. We don't want to cook them all the way through, but we want to just cook them. We're gonna add a little pinch of pepperoncinis or red pepper flakes. So while that's just kind of wilting, we have a pot. You always want a big pot of boiling water, you always want more water than you're actually gonna need. Gonna make sure this water's seasoned first. Need some salt again always recommend sea salt it's much more refined salt has a better flavor than kosher. Want it nicely seasoned water again we have some dried pasta it's cappellini or angel hair. Pretty much the same thing we kinda want to spread it out when you're putting it in the water. Want to move it around don't want it to stick together. While we're waiting for that This is nice and wilted. We're gonna add a little bit of orange zest. Probably the zest of one orange. And we just want to go around the outside of the orange. [UNKNOWN] definitely the best tool for this. We want to season our pots as well. A little bit of salt, sea salt, fresh ground black pepper. Alright, so this is almost done. So you want to cook untill it's al dente. The outside, the starch is going to from on the pasta, it's going to cook, and the inside is just going to have the slightest bit of resistance and kind of bite in the middle. And capellini is very thin. Like I said, it's going to cook very fast, so you kind of got to keep your eye on it. You're better off actually under cooking it because it will carry over cook. It will still continue to cook in the bowl and the pot after you've taken it out. So at this point, as you'll see, the recipe's gonna call for a lot of olive oil. So we use enough just to kind of sweat it out and wilt our scallions. We're gonna add kind of the rest of what the recipe calls for now, cuz the olive oil basically acts as your sauce in this case. Now, important step. Go straight from the pot to the pan. [BLANK_AUDIO] Cuz basically what you have, you have all of that starch that the oil is gonna stick to, thus kinda creating your pasta dish. So you just kinda wanna toss it with the scallions and the olive oil til it's nice and coated. If you think you need a little bit of liquid just pull a little bit of the water out of the pasta pot. So here we have some bread crumbs. Just some bread crumbs, pops with olive oil, garlic, salt and pepper, and bake in the oven. Kind of, we're gonna play with a fork. It's a little bit neater. So, we can go right, twirl it around the pasta, go right from the from the kind of pan to the plate. Give it through the scallions out, prop it. Again, doesn't seem like it, but there's still a ton of scallions wrapped up inside the pasta And then we just garnish it with some of the toasted breadcrumbs. You blink your eyes you might've missed it, it's that simple. Cappellini or angel hair with scallions and bread crumbs. [MUSIC]