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Cioppino Alla Tuscana

Aromatic garlic, zesty lemon and the subtle flavors of fresh basil and parsley won't overpower the simple taste of shellfish in this recipe.

Sarah Page
Bertolli® Kitchens
  • Serves 6
  • |
  • prep time: 25 minutes
  • |
  • cook time: 15 minutes
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry vermouth or dry white wine
  • 18 littleneck clams, well scrubbed
  • 1-1/2 lbs. mussels, well scrubbed
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
  • 4 lobster tails, steamed, removed from shells and sliced
  • 3 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh basil leaves (optional)
  • Finely grated peel of 1 lemon
1. Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Add ¼ cup vermouth and clams. Cook covered over medium heat 8 minutes or until clams open. Remove clams and set aside. (Discard unopened clams.)

2. Add remaining ¼ cup vermouth in same stockpot and cook mussels, covered, 3 minutes or until mussels open. Remove mussels and set aside. (Discard unopened mussels.)

3. Add Sauce, shrimp, sliced lobster, parsley, basil and lemon peel in same stockpot. Return clams, mussels and any juices to stockpot. Simmer 2 minutes or until shrimp turn pink.

Serve in shallow bowls and garnish, if desired, with toasted crusty Italian bread.