Spicy Cioppino Stir up something tasty from the sea with this Cioppina Alla Spicy Marinara recipe! With clams, mussels and shrimp simmered in dry white wine and spicy marinara sauce, this seafood stew is lip-smacking good. 6 Servings 25 minutesPrep Time 20 minutesCook Time print Ingredients Directions Ingredients 2 tablespoons Bertolli® Olive Oil Light Taste 4 cloves garlic 1/2 cup dry white wine [or chicken broth] 1 jar Bertolli® Rustic Cut™ Spicy Marinara with Traditional Vegetables Sauce 3 tablespoons fresh parsley leaves, chopped 2 tablespoons fresh basil leaves, chopped peel of 1 lemon, Finely grated 18 littleneck clams,, well scrubbed 1 1/2 pounds mussels,, well scrubbed 1 pound fresh or frozen uncooked large shrimp,, peeled and deveined Directions Step 1: Heat olive oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Stir in wine and cook 1 min. Stir in sauce, parsley, basil and lemon peel. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 min. Stir in clams, mussels and shrimp. Simmer covered, stirring once, 10 min. or until clams and mussels open and shrimp turn pink. (Discard unopened shells.) Step 2: Serve in shallow bowls and, if desired, with crusty Italian bread. Step 3: Variation: For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Sweet Peppers and Portobello Mushroom Sauce. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Angry Balsamic Chicken Cacciatore Get Cooking Antipasto Tray Get Cooking Arugula & Goat Cheese Salad Get Cooking Marinade Ratio Get Cooking
