CIOPPINO ALLA ARRABBIATA
- Serves 6
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- prep time: 25 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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2 Tbsp. Bertolli® Classico™ Olive Oil
4 cloves garlic, finely chopped
1/2 cup dry white wine OR chicken broth
1 jar Bertolli® Arrabbiata Sauce
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil leaves (optional)
Finely grated peel of 1 lemon
18 littleneck clams, well scrubbed
1-1/2 lbs. mussels, well scrubbed
1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
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Directions:
- Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Stir in wine and cook 1 minute. Stir in Sauce, parsley, basil and lemon peel. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in clams, mussels and shrimp. Simmer covered, stirring once, 10 minutes or until clams and mussels open and shrimp turn pink. (Discard unopened shells.)
- Serve in shallow bowls and, if desired, with crusty Italian bread.
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