Recipe: Spicy Seafood Stew (Bon Appetit magazine, February 1992)

SPICY SEAFOOD STEW

1 tablespoon olive oil
3 large garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 28-ounce can peeled Italian Plum tomatoes
1/2 cup dry white wine
1 bay leaf
8 large uncooked shrimp, peeled, deveined
12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
12 ounces linguine, uncooked
2 tablespoons finely chopped fresh Italian parsley

Heat oil in heavy large wide saucepan or deep skillet over medium heat. Add garlic and red pepper; stir until aromatic, about 2 minutes.

Stir in tomatoes with their juices, wine and bay leaf and simmer 5 minutes, breaking up tomatoes with spoon.

Add shrimp, then clams and mussels. Cover tightly and simmer until clams and mussels open, about 4 minutes. Season with salt and pepper.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain.

Transfer linguine to bowl. Top with stew. Sprinkle with parsley and serve.

Makes 4 servings
Source: Bon Appetit Magazine - February 1992
Lowfat Fish Entrees - Recipes by Richard Sax and Marie Simmons

Enjoy!