Italian Seafood Stew

I made this the other night and it was so simple and so delicious that I just had to post it so you can enjoy it as well!  Most everybody loves seafood and my heart goes out to those who are allergic to it. Now for my version of this classic dish I used shrimp, clams and mussels.  You can also add fish such as cod, tuna or whitefish cut in chunks and scallops.  Here's how its done:

1/2 cup tomato sauce

3 tablespoons white wine

3 tablespoons balsamic vinegar

3 garlic cloves, peeled and lightly crushed

1/4 cup pine-nuts

1/2 tsp red-pepper flakes

3 tablespoons extra-virgin olive oil

1 lb clams, small or large shell

1 lb mussels, washed and de-bearded

1 lb medium shrimp, shelled and deveined

    Stir the tomato sauce, wine and vinegar together in a small bowl

   Sauté the garlic, pine-nuts and pepper flakes in the oil in a 12" skillet over medium high heat, turning garlic, until it is pale golden brown.  Don't burn! 

   Add the clams and mussels and toss briefly.  Put the shrimp etc on top, then pour tomato sauce/wine mixture over and cook, covered, until clams and mussels just open.  You might want to remove lid at that time and stir the shrimp to make sure they are cooked on both sides.  

   Transfer seafood with a slotted spoon to a serving dish, then boil the sauce until its thickened slightly and pour over the seafood.  Garnish with chopped Italian parsley 

   I served mine over polenta, mmmmm, but you can use crusty French bread as well or even pasta.  

   Pairs will with either an Italian red wine like a Dolcetto or Sangiovese or a white like a Gavi di Gavi Montessora.  Delissimo!

Comments

[~JC~]

Oh John, cooking for one again?? (based of the amounts) Well, I myself have been found in the kitchen, whipping up a special dish, just for me! Ha Ha my friend, just joking with you. Thanks for the great recipe!