Seafood Cioppino Pasta
I love a good S.F. Stye Cioppino but for some reason, we usually only have it around the holidays. I’ve also made quite a few seafood pasta dishes. Since I love the flavors of both, I decided to create my own Seafood Cioppino Pasta.
Servings Prep Time
6people 30 minutes
Cook Time Passive Time
3hours 2hours
Servings Prep Time
6people 30 minutes
Cook Time Passive Time
3hours 2hours
Ingredients
Instructions
  1. Heat a large, cast iron or heavy duty pot with a large, flat bottom over medium heat. Add equal amounts of EVOO and butter so the butter doesn’t burn. Add the shells and the additional 10 ingredients on the list. Saute until the tomato paste is slightly cooked and coating the vegetables. About 8 minutes. Add water to cover, bring to a boil, reduce to a simmer and let it go for as long as you can. A few hours if possible.
  2. Next in a separate large pan with deep sides, make the marinara sauce. Heat the pan over medium heat, add the onion and garlic and cook until translucent, 3-4 minutes. Add the can of diced tomatoes and the tomato sauce. Let it simmer over low heat while the seafood stock is going. Just as with the stock, the longer the better and deeper the flavor will be.
  3. Prepare the seafood. Peel and devein the shrimp (add those shells to your stock or freeze until the next time). Rinse clams and mussels. Put seafood in the fridge until ready to use.
  4. After the seafood stock has simmered for a few hours, carefully strain it and reserve it in a pot so it is ready to use in the pasta.
  5. Bring a large pot of salted water to a boil and cook the fettuccine, about 2 minutes less than package directions. Ladle in 3-4 large ladle’s of the seafood stock to the marinara and stir to combine. This will loosen the sauce. Add the shrimp, clams and mussels to the sauce, cover with a lid for about 5 minutes until the clams and mussels open, careful not to overcook the shrimp. Add the cooked pasta and toss to combine. Top with chopped fresh parsley, serve!
Recipe Notes

Make sure to reserve the extra seafood stock, it’s like liquid gold!  You can freeze it if you don’t have a use for it right away.

I like to serve this dish with roasted garlic and Levain sourdough.  To make the roasted garlic, heat the oven to 375F, cut a whole head of garlic through the top 1/3rd, horizontally.  Place in a piece of foil, drizzle with EVOO, wrap and roast for about an hour.  When you bring it out, you can pop the garlic out of the peels, it is sweet and mild, perfect to spread on warm sourdough.

I always save my shellfish shells in the freezer like I do with chicken bones until I have time to make stock.  For this recipe, I had lobster shells to use.  If you purchase lobster tails to make the recipe, feel free to add it in with the seafood to this dish.

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