Seafood Cioppino pasta
Time: 1 hr | Serves 4-6
The perfect marriage of Cioppino and Seafood Pasta. It takes a little time and planning ahead, but the layers and depth of flavor of all the local ingredients are unreal.
1 lb D’Agostino Linguine
2 tbl D’Agostino Smooth Tomato
5 tbl EVOO
3 cloves of garlic, chopped
Pinch of saffron threads
1 qt shrimp stock
1 tbl fresh tarragon
1 tbl fresh basil
1 tbl fresh thyme
1 tsp dried red chile flakes
16 oysters, shuck all but 4
12 clams, in shell, scrubbed
1/2 cup cooked Camellia Great Northerns
18 large shrimp, deveined, pealed, and tails left on
1 redfish fillet, cut in 4
20 fresh chive sticks 1 in long for garnish
Heat one tbl of olive oil in a stockpot and then sauté the garlic over medium for 30 seconds. Add saffron, shrimp stock, herbs, D’agostino’s Pasta Sauce, and the chile flakes. Simmer it for 30 minutes. Strain it into a saucepan.
Meanwhile, bring a large pot of water to a boil and salt well.
To the saucepan, add the unshucked oysters and clams and poach at high until they open up.
Remove the oysters and clams to let them cool. Then, pour the beans into 4 soup bowls. Pry the clams and oysters open and put them into a soup bowl after.
Cook a 12 ounce box of D’agostino’s Linguine and cook for 7 minutes to al dente. Drain and add to the bowls.
In a sauté pan, use the remaining olive oil and sear the shucked oysters, shrimp, scallops, and redfish on high for 2 minutes. Add them to the soup bowls after cooking. Bring the cioppino broth to a boil and put it into the bowls once finished cooking. Garnish the bowls with chives.