Giuseppe's Cioppino


  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 6 clean mussels
  • 6 little neck clams, cleaned
  • 6 shrimp, cleaned and deveined
  • 1/2 lbs calamari, sliced
  • 1/4 cup parsley, chopped
  • 1 dash red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup dry white wine (optional)
  • 1 cup marinara sauce or diced tomatoes
  • 1 lbs linguine, cooked according to package instructions, drained and kept warm


Coating the bottom of a hot deep skillet, add olive oil. Add garlic to the hot oil; stirring often, cook 30 seconds to 1 minute. Add mussels, clams, shrimp and calamari. Season with parsley, red pepper flakes, salt and pepper. If desired, add 1/4 cup dry white wine; stirring often, reduce slightly. Add marinara sauce or tomatoes; cook uncovered for 5 minutes or until shells have opened and tomato sauce has reduced. Discard any unopened shells and serve over cooked linguini.

Makes 2 to 4

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