Yield: 4 servings
|1 medium||Leek; cleaned, and|
|Sliced in 1/4" half-moons|
|4||Garlic cloves; thinly sliced|
|6 tablespoons||Virgin olive oil|
|1 tablespoon||Crushed red chilies|
|1 cup||Sicilian green olives|
|1 cup||Chopped fresh tomatoes|
|8 larges||Cherrystone clams|
|8||Gulf prawns; peeled, deveined|
|2 cups||Fish stock or clam juice|
|2 cups||White wine|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|2 bunches||Italian parsley; finely chopped|
In a large casserole suitable for serving, saute over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes. Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover.
Cook 3 minutes, remove cover and stir to mix well. Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve. This recipe yields 4 main course servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5640 broadcast 03-01-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.