2 tablespoons olive oil
4 garlic cloves, minced
4 ounces mushrooms, sliced
1 (14½-ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
1 (8-ounce) bottle clam juice
12 littleneck clams
1 pound mussels
1 pound mixed boneless seafood, such as shrimp, scallops, firm white fish
Heat oil in a soup pot or Dutch oven over medium-high heat. Add garlic and next 5 ingredients. Sauté 3 minutes. Stir in tomato sauce and clam juice. Bring mixture to a boil. Add clams, and cook 3 minutes. Stir in remaining seafood, and simmer 5 minutes or until cooked. Discard any clams or mussels that do not open. Makes 4 servings.
Romaine with Walnut Vinaigrette
Combine 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Whisk in 1⁄ 3 cup walnut oil. Toss with fresh torn romaine lettuce.
Unroll commercial refrigerated breadsticks on a foil-lined baking sheet, and separate into strips. Place a strip of prosciutto on top of dough; twist dough, and press ends down on foil. Sprinkle with grated Parmesan and black pepper. Bake as directed.
Try Robert Mondavi Private Selection Fumé Blanc. In the mood for red? Choose Ravenswood Lodi Zinfandel.
Fresh is best, but this recipe works with leftover seafood, too. Stir it in a couple of minutes before serving, cooking just until heated through.