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  Earth and Sea Angel Hair Pasta



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2 Tablespoons olive oil
1 clove elephant garlic, chopped
½ pound thin asparagus, chopped
½ pound sugar snap peas, halved
½ pound Portobello mushrooms, sliced
12 artichoke hearts, quartered
½ pound shrimp, peeled and halved
½ pound bay scallops
½ cup chopped flat-leaf parsley
1 pound whole wheat angel hair pasta, cooked
2 Tablespoons unsalted butter
4 ounces soft chevre

Cook the pasta in boiling water until al dente. Reserve 1 cup of hot pasta water, drain, but
do not rinse pasta and set aside.
Add olive oil to hot pasta pot. Stir in garlic. Turn off the heat and let it sit while you prepare
the remaining ingredients.
When everything is ready, turn the heat under the pot to medium high and when the garlic
starts to sizzle, add all the veggies, stirring first to coat with oil and then occasionally to cook
evenly. After 3-5 minutes, while the asparagus is still a little too crunchy, add the seafood and let
sauté for a couple of minutes.
Pour the pasta into the pot with the veggies, add the butter and stir using tongs. Add
chevre in chunks and toss to coat pasta—use a little reserved pasta water to make everything
creamy. Cook another 3 minutes, then take off the heat, so the seafood is still tender.
Serve hot topped with more bits of chevre and freshly-ground black pepper. Cover and
refrigerate leftovers.

Copyright © 2009 Stefanie Samara Hamblen