+
0 (0)

Categories: Fish and shellfish, Main courses

Far Niente Cioppino

Dear SOS: Far Niente in Glendale serves a cioppino-like dish with clams, mussels and tomato sauce. It's the best I've tasted. Can you get the recipe? John Mays Malibu Dear John: Far Niente was good enough to mention that the ... Read more

Total time: 30 minutes | Serves 2
  • 2 tablespoons olive oil
  • 5 mussels
  • 5 cockles
  • 3 large shrimp, shell on
  • 4 calamari, cleaned and sliced
  • 1/4 cup bay scallops
  • 3 cloves garlic, chopped
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 cup dry white wine
  • 2 cups tomato sauce
  • 1/4 pound spaghetti or other pasta, cooked

Step 1Heat oil in 10-inch skillet over high heat until it smokes. Carefully add mussels, cockles, shrimp, calamari, scallops, garlic, parsley and pepper flakes and saute until all shells are open, 3 minutes, stirring twice. Add wine and cover. Cook 1 minute. Add tomato sauce. Cover, then shake and stir over medium heat until bubbly and hot, 3 to 5 minutes. If sauce appears too thick, add 2 tablespoons wine. Serve over cooked pasta.

Each serving:
503 calories; 1,902 mg sodium; 167 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 40 grams protein; 1.98 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Grilled Dungeness crab
White-wine steamed sea bass with horseradish creme
Grilled shrimp and lemon wedges
Crisp-fried soft-shell crabs