Recipe - Pasta Cioppino Wsun-Dried Tomatoes

Waldine Van Geffen VGHC42a
One half cup Olive oil
2 cl Garlic; slice
2 Mussels
2 Clams
1 ounce Fresh basil; mince
One half cup Sundried tomatoes; chop
coarse
1 cup Green onions; chop
One fourth cup Fresh parsley; chop
2 Shrimp; peel, devein
2 Scallops
pn Saffron; generous
1 tablespoon Butter
2 cup Fresh marinara sauce
1 cup Sweet marsala wine

Saute garlic in olive oil; add clams and mussels. Add basil, sundried
tomatoes, green onions, fresh tomatoes, butter, parsley and saffron. Simmer
until fresh tomatoes are cooked down. When clams and mussels are just about
to open, add shrimp and scallops. Deglaze with sweet Marsala then marinara
sauce. Simmer until clams and mussels open. Discard any shellfish that do
not open. Source: Cafe Giovanni.

Posted to MMRecipes Digest V4 #072 by "John S. Merkel" jmerk@doitnow.com
on Mar 11, 1997