Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Home RSS
 
 
 

Catch ‘em & Cook ‘em: Fresh & Spicy Cioppino

May 10, 2017
By Capt. Dick May , Pine Island Eagle

Ingredients:

5 cloves garlic

2 Tbsp olive oil

1 (24 oz) jar tomato basil pasta sauce

1 (8 oz) bottle clam juice

1 C dry white wine or chicken broth

1/4 C water

1 tsp salt

1 tsp sugar

1 tsp crushed red pepper flakes

1 tsp minced fresh basil

1 tsp minced fresh thyme

1 Lb fresh littleneck clams

1 Lb fresh mussels scrubbed and beards removed

1 Lb uncooked medium shrimp peeled and deveined

1 Lb bay scallops

1 (6 oz) fresh baby spinach

How to:

1. In a Dutch oven, saute garlic in oil until tender.

2. Add the pasta sauce, clam juice, wine, water and seasonings and bring to a boil.

3. Reduce heat and simmer uncovered for 10 minutes

4. Add fresh clams, mussels and shrimp.

5. Bring to a boil

6. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

7. Stir in scallops and spinach

8. Cook for 5 to 7 minutes or until clams and mussels open, shrimp turn pink and scallops are opaque.

9. Discard any slams or mussels that are unopened.

Serves 8

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at www.Amazon.com. Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.

 
 

 

I am looking for:
in:
News, Blogs & Events Web