Tuscan Seafood with Angel Hair from LA Technical College

Yield 4 servings


3 Tbsp olive oil+
1/2 cup lump crab meat
8 larges shrimp peeled & deveined head on
4 large scallops
1/2 lb angel hair pasta cooked al dente
1 large shallot diced or julienne
1/ 4 cup chopped red bell pepper
1 pod of garlic minced
1 Tbsp fresh basil chopped
1 tsp fresh oregano chopped
1/2 tsp thyme fresh
1 and 1/2 cup arugula
2 Tbsp dry white wine
1 and 1/2 Tbsp lemon juice
Salt & pepper to taste


  • In a saute pan pour the olive oil. Add shallots and red bell pepper, cook until transparent on a medium fire. Add the herbs and stir.
  • Add seafood & cook until done (you may simmer the scallops before
  • preparing the dish).
  • Add the garlic and stir gently. Add arugula and let welt.
  • Deglaze the pan with the white wine.
  • Add the angel hair pasta and toss.
  • Finish w/ salt and pepper and lemon juice.
  • In a bowl place the pasta at the bottom and top with the seafood.
  • Decorate and serve immediately.