Number of Servings: 4Ingredients: 8 - U/15 Ocean Garden® Shrimp 8 - U/10 dry scallops 8 - ounces cleaned and sliced calamari (squid) 20 - littleneck clams (mussels may be substituted or added for variation) 2 - 4 ounce lobster tails cut in half2 - ounces olive oil 4 - ounces dry white wine 4 - garlic cloves minced 8 - ounces imported canned plum tomatoes (crushed by hand)12 - torn fresh basil leaves 16 - ounces shrimp stock (clam juice or seafood stock can be substituted) 1/4 - teaspoon dried oregano 1/8 - teaspoon crushed fennel seeds 1/4 - teaspoon crushed chili flakes Salt and pepper to taste8 - slices grilled crusty French or Italian bread rubbed with garlicInstructions: In a medium sized heavy bottom sauce pan heat olive oil, garlic, fennel, chili flakes slowly until garlic in lightly toasted. Add tomatoes and simmer 1 minute increasing the heat to high. Stir in basil, oregano, wine and clams and simmer 2 minutes covered. Season remaining seafood with salt and pepper. Add shrimp stock to pan and return to simmer. Add remaining seafood and simmer an additional 2 ½ to 3 minutes or until cooked through (be careful not to overcook!).
To serve: Divide seafood and broth into 4 medium sized pasta bowls and serve with 2 slices grilled bread
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
Average:
5
Average: 5 (2 votes)
