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1
Heat 3 tablespoons of the olive oil in a wide 4-quart braising pan over medium heat.
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2
Stir in the shallots, leek, and celery and cook, stirring occasionally, until wilted, about 2 minutes.
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3
Push the vegetables to the sides of the pan to make enough room for the fillets.
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4
Slip the fillets into the pan, skin side down, and cook until the skin changes color, about 2 minutes.
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5
Flip the fillets over, cook 2 minutes, then stir in the tomatoes and peperoncini.
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6
Bring to a quick boil, stirring, and pour in 3 cups of the hot water.
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7
Add the capellini to the pan gradually, stirring them constantly to separate them.
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8
(This will become easier as they soften and start to bend.)
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9
Dont worry if you break up the fillets as you stir the pasta.
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10
Add the remaining water a little at a time as the capellini begin to absorb the liquid in the pan.
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11
The goal is to end up with just enough sauce to coat the pasta generouslynot a soupy dishso be careful to add liquid very gradually.
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12
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.
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13
A minute or two before the end of cooking, stir in the basil and the remaining 2 tablespoons olive oil.
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14
Check the seasoning, adding salt if necessary.
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15
Remove the peperoncini peppers and serve the pasta immediately in warm bowls.
