Capellini with Sakura Shrimp

24 May

(serves 8 as an appetizer, or 4 as a main course)
This was my first successful attempt at an Angel Hair dish. It is surprisingly heavy for a pasta dish, and is ideally served as a starter in half-portions. The philadelphia cream cheese was the ‘missing ingredient’ that took me quite a bit of trial and error to discover. It somehow blends with and takes the edge off the anchovy flavour, creating a really unique taste for the dish.


  1. Anchovies in Oil (50g)
  2. White Wine (1/3 cup)
  3. Salmon fillet (100g)
  4. Sakura Shrimp (6T)
  5. No. 1 Capellini (250g)
  6. Cream (1/3 cup)
  7. Cream Cheese (2T)
  8. Chopped Parsley (1T)


  1. Boil 2 cups of water in a saucepan for the stock. Throw salmon in and cook for 10 min. Turn off heat and remove the fish from stock. Mash with a spoon to detect and remove any bones.
  2. Mash the anchovies in its own oil all and fry in a pan together with 4T of olive oil. When hot, throw in the salmon pieces. Stir fry with a wooden spoon and make sure all the salmon is thoroughly flaked and browned, then add the white wine as a deglaze.
  3. When the pan begins to dry, add the cream and 1 cup of fish stock just after turning heat off. Add 0.5t sugar and 2T of (Philadelphia) cream cheese.
  4. Boil a pot of water with a pinch of salt and a dash of olive oil. Place the capellini into the water for two minutes and not a second more. Drain immediately. It should still be semi hard.
  5. Lightly toast the Sakura in a toaster oven while the pasta is cooking and leave them inside the oven after the timer goes to keep them warm.
  6. While the pasta was cooking, you should reheat the salmon sauce. Immediately upon draining, stir fry the capellini for an additional minute in the sauce where the pasta should soak up most of the liquid. Turn heat off and mix in an additional 4T of olive oil and 1T of finely chopped parsley.
  7. Using a large fork, twirl the capellini on to the serving plates. Sprinkle the Sakura and black pepper as a final garnishing before serving. Serve immediately.


  • This is a re-post using a name that is more easily searchable.
  • If you don’t know what Sakura Shrimp are, click on the link.
  • I like to use salmon head instead of salmon fillet, which imparts more flavour to the stock. In an emergency, you can use canned salmon too.
  • Use only No. 1 capellini as No. 2 is too thick for this recipe. (i.e. No.1 = Angel Hair). Capellini is notoriously difficult to work with as it becomes mushy for 100 different reasons. Its extremely small diameter ( i.e. large surface area to volume ratio) makes it soggy very quickly if a water or cream based sauce is used. Oil on the other hand, locks out additional moisture and keeps the pasta springy, so it is my belief that Capellini can only ever be served with an oil based sauce.

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