Jul 14 2026
Restaurants›First and Last Tavern Hartford›#21 Cioppino Recipe

#21 Cioppino Recipe

Inspired by First and Last Tavern Hartford
Time40m
Serves4

Shrimp, scallops, mussels, clams, calamari, sautéed with garlic, simmered in Marinara sauce served over linguine

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Ingredients

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Seafood

Sauce

Pasta

Garnish

Method

Preparation

  1. 1

    Cook the Pasta

    Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Cooking the Cioppino

  1. 2

    Sauté Garlic

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes, or until the garlic is fragrant and lightly golden.

  2. 3

    Add Tomatoes and Stock

    Stir in the canned crushed tomatoes and fish stock (or clam juice). Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.

  3. 4

    Season the Sauce

    Add dried oregano, salt, and black pepper to taste, stirring to combine. Adjust seasoning as needed.

  4. 5

    Cook the Seafood

    Add the shrimp, scallops, mussels, clams, and calamari to the pot. Cover and simmer for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.

Serving

  1. 6

    Plate the Dish

    Divide the cooked linguine among serving bowls. Ladle the cioppino over the pasta, making sure to include a variety of the seafood in each bowl.

  2. 7

    Garnish and Serve

    Sprinkle chopped fresh parsley over each bowl and serve with lemon wedges on the side for squeezing over the cioppino.

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