COOKBOOK RECIPES (order cookbook)

Cioppino
2 tbsp. olive oil
5 mussels, cleaned
5 cockles, cleaned
3 large shrimp, shell on
4 calamari, cleaned and sliced
1/4 cup bay scallops
3 cloves garlic, chopped
2 tbsp. parsley, chopped
1/4 tsp. dried red pepper flakes
1/4 cup dry white wine
2 cup tomato sauce
1/4 lbs. spaghetti or other cooked pasta

Heat oil in 19-inch skillet over high heat until it smokes. Carefully add mussels, cockles, shrimp, calamari, scallops, garlic, parsley, and pepper flakes and sauté until all shells are open, 3 minutes, stirring twice. Add wine and cover. Cook 1 minute. Add tomato sauce. Cover, then shake and stir over medium heat until bubbly and hot, 3-5 minutes. If sauce appears too thick, add 2 tbsp. wine. Serve over cooked pasta. Serves 2.

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