Chef Alex Feldman'S Brodetto On Capellini

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   ["Heat a shallow 12"" sauce pan with enough cooking oil to coat the bottom, until the

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   first tendrils of smoke arise.", "Season the seafood with salt and pepper, and spread out into the pan. Put a large pot of pasta water on for the capellini.", "After 30 seconds, sprinkle the garlic, herbs, and pepperoncino in the pan.

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   Continue cooking over medium high heat for another minute, stirring constantly.", "De-glaze with 3 oz white wine, reduce until mostly evaporated, add 1 c fish stock. Add the tomatoes.", "Cover and simmer for 3 minutes or until the mussels have opened. Cook the capellini.", "Remove from heat. Mix in the zest and 2 Tbsp. EVOO, Taste, season, and serve over the capellini."]

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