Ingredients:
2 tablespoons olive oil
4 garlic cloves, minced
4 ounces mushrooms, sliced
1 (14-ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
2 teaspoon crushed red pepper flakes
2 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
1 (8-ounce) bottle clam juice
12 littleneck clams
1 pound mussels
1 pound mixed boneless seafood, such as shrimp, scallops,
firm white fish
Instructions:
Heat oil in a soup pot or Dutch oven over medium-high heat. Add garlic
and next 5 ingredients. Saute minutes. Stir in tomato sauce and clam
juice. Bring mixture to a boil. Add clams, and cook 3 minutes. Stir
in remaining seafood, and simmer 5 minutes or until cooked. Discard
any clams or mussels that do not open. Makes 4 servings.
Fresh is best, but this recipe works with leftover seafood, too.
Stir it in a couple of minutes before serving, cooking just until
heated through. (And you can change ingredients)
Serve with
Romaine with Vinaigrette
Combine 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon
mustard, 2 teaspoon salt, and 2 teaspoon freshly ground black pepper.
Whisk in 1/3 cup oil. Toss with fresh torn romaine lettuce.
Prosciutto-Parmesan Breadsticks
Unroll commercial refrigerated breadsticks on a foil-lined baking
sheet, and separate into strips. Place a strip of prosciutto on
top of dough; twist dough, and press ends down on foil. Sprinkle
with grated Parmesan and black pepper. Bake as directed. (Or just
use toasted garlic bread)
Betty
Mangia! Mangia!
Ciao
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