INGREDIENTS:
8 small clams in shells, well scrubbed
2 cups pasta sauce
1 bottle (8 oz. size) clam juice
1/4 cup Burgundy or other dry red wine (optional)
1 pound fish and/or shellfish
Chopped fresh parsley
DIRECTIONS:
Discard any clams that remain open when tapped. Mix pasta sauce, clam juice and wine in large saucepan. Heat to a boil. Cook over low heat 5 minutes.
Add fish and clams. Cover and cook 5 minutes or until fish and clams are done.
(Discard any clams that remain closed.) Garnish with parsley.
This recipe for 20 Minute Seafood Stew serves/makes 4.
January 25th, 2006 by karan
Filed under: Pasta Recipes Seafood |
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Filed under: Pasta Recipes Seafood |
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