Spicy Fresh Seafood Cioppino
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 8 servings (3 quarts).
Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. —Doris Mancini, Port Orchard, Washington
Ingredients
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5 garlic cloves, minced
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2 tablespoons olive oil
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1 jar (24 ounces) tomato basil pasta sauce
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1 bottle (8 ounces) clam juice
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1 cup dry white wine or chicken broth
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1/4 cup water
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1 teaspoon salt
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1 teaspoon sugar
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1 teaspoon crushed red pepper flakes
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1 teaspoon minced fresh basil
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1 teaspoon minced fresh thyme
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1 pound fresh littleneck clams
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1 pound fresh mussels, scrubbed and beards removed
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1 pound uncooked medium shrimp, peeled and deveined
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1 pound bay scallops
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1 package (6 ounces) fresh baby spinach
Directions
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1.
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.
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2.
Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
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3.
Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.
Nutrition Facts
1-1/2 cups: 259 calories, 7g fat (1g saturated fat), 108mg cholesterol, 1057mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 29g protein.
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