Pasta cioppino w/sun-dried tomatoes
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42a | ||
| ½ | cup | Olive oil |
| 2 | cloves | Garlic; slice |
| 2 | Mussels | |
| 2 | Clams | |
| 1 | ounce | Fresh basil; mince |
| ½ | cup | Sun-dried tomatoes; chop coarse |
| 1 | cup | Green onions; chop |
| ¼ | cup | Fresh parsley; chop |
| 2 | Shrimp; peel, devein | |
| 2 | Scallops | |
| pinch | Saffron; generous | |
| 1 | tablespoon | Butter |
| 2 | cups | Fresh marinara sauce |
| 1 | cup | Sweet marsala wine |
Directions
Saute garlic in olive oil; add clams and mussels. Add basil, sun-dried tomatoes, green onions, fresh tomatoes, butter, parsley and saffron.
Simmer until fresh tomatoes are cooked down. When clams and mussels are just about to open, add shrimp and scallops. Deglaze with sweet Marsala then marinara sauce. Simmer until clams and mussels open.
Discard any shellfish that do not open. Source: Cafe Giovanni.