MIXED SHELLFISH IN TOMATO SAUCE
4 to 6 servings
If you are using mostly clams or mussels, use the larger amount suggested. To make this moist enough to serve over pasta, add extra tomatoes or ½ cup of the pasta cooking water. Or serve as is with a baguette.
Combine in a large heavy skillet over medium heat:
- 3 tablespoons olive oil
- 3 garlic cloves, coarsely chopped
- ½ teaspoon red pepper flakes
Cook, stirring, until fragrant. Add:
- 3 cups peeled and chopped tomatoes or one 28-ounce can crushed tomatoes
- (⅓ cup dry white wine)
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano
Bring to a simmer and cook, stirring occasionally, until the tomatoes break up. Season to taste with:
- Salt and black pepper
Stir in:
- 2 to 4 pounds mixed shellfish, such as shrimp, peeled and deveined, cleaned squid, mussels, scrubbed and debearded, hard-shell clams, scrubbed, and cooked whelk or octopus, cut into bite-sized pieces
Cover the skillet, reduce the heat to medium-low, and cook until the shellfish are cooked (or, in the case of whelk or octopus, heated through) and any mussels or clams have opened, 5 to 10 minutes. Garnish with:
- Chopped parsley or basil