Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 | Mussels |
| 8 | Gulf prawns; peeled, deveined |
| 1½ cup | Couscous |
| 2 cups | Fish stock or clam juice |
| 2 cups | White wine |
| 1 cup | Calamari |
| 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@...
~or- MAD-SQUAD@...
07-21-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.