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

Cioppino Recipe

Inspired by First and Last Tavern Hartford
Time45m
Serves4

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

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Vegetables and Aromatics

Sauce

Pasta

Method

Preparation

  1. 1

    Cook the Linguine

    In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.

Cooking Cioppino

  1. 2

    Sauté the Aromatics

    In a large skillet or pot, heat some olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.

  2. 3

    Add the Seafood

    Stir in the shrimp, scallops, mussels, clams, and calamari. Cook for 3-4 minutes until the shrimp and scallops begin to turn opaque.

  3. 4

    Make the Sauce

    Pour in the marinara sauce and red wine. Add the crushed red pepper flakes, salt, and black pepper. Stir to combine and bring to a simmer.

  4. 5

    Simmer

    Reduce heat to low and let the cioppino simmer for 10-15 minutes, or until the mussels and clams have opened and the shrimp are fully cooked.

  5. 6

    Finish with Fresh Herbs

    Stir in the chopped fresh parsley just before serving, adjusting seasoning with more salt and pepper if needed.

Serving

  1. 7

    Plate the Dish

    Divide the cooked linguine among serving bowls and ladle the cioppino over the pasta. Garnish with additional parsley if desired.

More from First and Last Tavern Hartford