From the Chef: Angel Hair with Seafood


By Mark Marques

This recipe is inspired from the broth that comes from cooking great seafood. The pasta soaks up the seafood broth beautifully, providing a taste that is wonderful and complex. The dish is fairly quick, the different combinations of seafood that you can use are endless and you can always add your own personal touch to the recipe with herbs, hot peppers or other spice mixes besides Old Bay.

The pasta I used is Angel Hair (Cappellini), but if you want to use Fettuccini, Spaghetti, Spaghetini, Papardelli, Tagliatelli or any long pasta that you can find, by all means, do it. Multi-Colored Pastas would be beautiful too and can be found at your local Italian Deli or maybe your local grocers.

I like to serve this dish with focaccia bread or crusty Italian Round bread, maybe some creamy butter to go along with it. I would pair this with a Pinot Grigio or a Sauvignon Blanc wine, a medium bodied beer or ice tea with lemon. Be sure to provide some bowls for the shells and some wet naps for after dinner for your hands. As always, if you have any questions about seafood, pasta or cooking in general, please contact me at The Las Vegas Informer. Enjoy! 

(As with all recipes, completely read through it first and gather all of your ingredients prior to starting.)


  • 1 Lb. Deveined Shrimp (21-25 in size) {Shell-On adds a lot of flavor}
  • 4 Snow Crab Clusters, separated into pieces
  • 1 Lb. Mussels (In Shell or Frozen, but fresh is always best)
  • 1 Medium Yellow Onion sliced into thin strips (Frenched)
  • ¼ Cup Old Bay Seasoning
  • 1 Bottle of Clam Juice
  • 1 Cup Chicken or Vegetable Stock (water can be used)
  • 2 Tbsp. Vegetable Oil
  • 1 Box Angel Hair Pasta (I like Barilla Pastas)



In a large stock pot, bring 4-6 quarts of water to a boil. While waiting for the water to boil for the pasta, you can start the rest of the dish.

In a large sauté pan over med-high heat, place oil in pan and add Onions and Old Bay seasoning and sauté the Onions until soft. In about 5 minutes, add in clam juice and stock, cover and bring to a boil. Reduce heat to low and add in Shrimp, wait 2 minutes, add in mussels. Cook for 5-8 minutes or until shrimp are cooked and mussels are open (if using fresh mussels, discard any mussels that are not open), turn off heat and add Snow Crab Legs (Crab is already cooked, just need to heat it up.)

When the pasta water comes to a boil, add 2-3 tablespoons of salt and a teaspoon of oil to the water. Cook the Angel Hair pasta for 4 minutes once the water comes back to the boil. Once the 4 minutes are up, drain pasta into a colander and then immediately put pasta into the Seafood and Broth.

Toss the pasta in the broth and let sit for 5 minutes. Serve with crusty bread and a chilled Pinot Grigio. Recipe serves 4-6 people.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.


0.00 avg. rating (0% score) - 0 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Join the Informer mailing list

Check your email and confirm the subscription