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Spicy Fresh Seafood Cioppino

 Spicy Fresh Seafood Cioppino
Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. —Doris Mancini, Port Orchard, Washington
4 ServingsPrep: 25 min. Cook: 25 min.

Ingredients

  • 5 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 jar (24 ounces) tomato basil pasta sauce
  • 1 bottle (8 ounces) clam juice
  • 1 cup dry white wine or chicken broth
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh thyme
  • 1 pound fresh littleneck clams
  • 1 pound fresh mussels, scrubbed and beards removed
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 package (6 ounces) fresh baby spinach

Directions

  • In a Dutch oven, saute garlic in oil until tender. Add the pasta
  • sauce, clam juice, wine, water and seasonings. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 10 minutes.
  • Add the clams, mussels and shrimp. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 10 minutes, stirring occasionally.
  • Stir in scallops and spinach; cook 5 to 7 minutes longer or until

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Spicy Fresh Seafood Cioppino (continued)

Directions (continued)

  • clams and mussels open, shrimp turn pink and scallops are opaque.
  • Discard any unopened clams or mussels. Yield: 8 servings (3 quarts).
Nutritional Facts: 1-1/2 cups equals 259 calories, 7 g fat (1 g saturated fat), 108 mg cholesterol, 1,057 mg sodium, 15 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.