Cioppino Frutti Di Mare Recipe
Salmon, shrimp, scallops, mussels, calamari and clams tossed in a spicy tomato basil sauce over linguine
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Ingredients
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Seafood
Pasta
Sauce
Finishing
Method
Seafood prep
- 1
Pat and season
Pat salmon, shrimp, scallops and calamari dry with paper towels. Lightly season the salmon chunks and scallops with 1/2 tsp salt and 1/4 tsp black pepper. Keep shellfish chilled until ready to cook. Scrub and debeard mussels and scrub clams; discard any open shells that do not close when tapped.
Pasta
- 2
Cook linguine
Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add 12 oz linguine and cook until 1 minute shy of al dente (follow package as guide). Reserve 1 cup pasta cooking water, then drain the pasta. Toss the drained linguine lightly with 1 tbsp olive oil to prevent sticking and set aside.
Sauce
- 3
- 4
Add garlic and chili
Add the minced garlic and 1 tsp red chili flakes; cook until fragrant, about 30–45 seconds, stirring constantly to avoid burning.
- 5
Deglaze
Pour in 3 dl (300 ml) dry white wine and increase heat to medium-high. Scrape up any browned bits from the bottom of the pan. Let the wine reduce by about half, about 2–3 minutes.
- 6
Tomatoes and simmer
Stir in 28 oz crushed canned tomatoes and 2 tbsp tomato paste. Add 1 cup low-sodium chicken or seafood stock. Bring to a gentle simmer, reduce heat to medium-low, and let the sauce simmer uncovered for 12–15 minutes to concentrate flavor. Taste and stir in 1 tsp sugar if tomatoes taste very acidic.
- 7
Season and herbs
Stir in 1 tsp salt, 1 tsp freshly ground black pepper, half of the torn basil (about 1/2 cup) and half of the chopped parsley (about 1/2 cup). Keep the remaining herbs for finishing.
Cooking the shellfish and fish
- 8
Steam mussels and clams
Increase heat under the sauce to medium-high and add the cleaned mussels and clams to the simmering tomato broth. Cover with a lid and cook for 4–6 minutes, shaking the pan once or twice, until most shells have opened. Use tongs to remove any open mussels/clams immediately to prevent overcooking; discard any that remain closed after cooking.
- 9
- 10
Add calamari
Stir in the calamari and simmer uncovered for an additional 1–2 minutes — just long enough for calamari to become opaque and tender. If calamari is overcooked it becomes rubbery, so keep this step brief.
Finish and serve
- 11
Combine with pasta
Add the drained linguine to the pan (or transfer sauce to a large serving pot and add pasta). Toss gently to combine, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta. Use up to the reserved 1 cup if necessary, but add gradually.
- 12
- 13