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Catch ‘em & Cook ‘em: Fresh & Spicy Ciopinno

May 8, 2019
By Capt. Dick May , Pine Island Eagle


5 cloves garlic

2 Tbsp olive oil

1 (24 oz) jar tomato basil pasta sauce

1 (8 oz) bottle clam juice

1 C dry white wine or chicken broth

1/4 C water

1 tsp salt

1 tsp sugar

1 tsp crushed red pepper flakes

1 tsp minced fresh basil

1 tsp minced fresh thyme

1 Lb fresh littleneck clams

1 Lb fresh mussels scrubbed and beards removed

1 Lb uncooked medium shrimp peeled and deveined

1 Lb bay scallops

1 (6 oz) fresh baby spinach

How to:

1. In a Dutch oven, saute garlic in oil until tender.

2. Add the pasta sauce, clam juice, wine, water and seasonings and bring to a boil.

3. Reduce heat and simmer uncovered for 10 minutes

4. Add fresh clams, mussels and shrimp.

5. Bring to a boil

6. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

7. Stir in scallops and spinach

8. Cook for 5 to 7 minutes or until clams and mussels open, shrimp turn pink and scallops are opaque.

9. Discard any un-opened clams or mussels.

Serves 8

Capt. Dick May is a former long-time island charter captain and cookbook author.



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