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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 2 |
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Directions: Heat oil in heavy large pot over medium heat. Add onion; saut 2 minutes.
Add tomatoes; saut 4 minutes. Increase heat to high; add wine. Boil until
reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add
clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini.
Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to
medium; simmer until shellfish open, about 5 minutes (discard any that do
not open). Sprinkle with parsley and serve.
Contributor: Bon Appetit September 2003
Ingredients:
1 Ounce(s) extra virgin olive oil
1/2 Cup(s) red onion; thinly sliced
2 tomato; chopped
3/4 Cup(s) dry white wine
1 1/2 Cup(s) clam juice
1 Pound(s) small clams; scrubbed
1 1/2 Cup(s) fennel; matchstick cut
1 Cup(s) red pepper; matchstick cut
1/2 Cup(s) zucchini; matchstick cut
1/2 Cup(s) linguica or chorizo; matchstick cut
1 Pound(s) mussels; scrubbed and debearded
1/2 Cup(s) kalamata olives; halved
2 Tablespoon(s) parsley; chopped |
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