I started making cioppino to serve over squid ink pasta. That kind of pasta is not something you find everywhere and it really does add flavor to a seafood dish. For this recipe, any type of pasta is fine, because the broth is so flavorful from the seafood and spices. Cioppino is also great served with garlic bread instead of pasta.
I used an Italian Pinot Grigio in the dish, which we finished with dinner.
Ingredients
- •60 ml (¼ cup) olive oil
- •3 shallots, chopped
- •3 cloves garlic, minced
- •237 ml (1 cup) white wine
- •1 (28 oz) can crushed tomatoes
- •237 ml (8 ounces/1 bottle) clam juice*
- •5 ml (1 teaspoon) granulated sugar
- •5 ml (1 teaspoon) salt
- •2.5-5 ml (½-1 teaspoon) crushed red pepper flakes, or to taste
- •2.5 ml (½ teaspoon) dried oregano
- •8 sprigs fresh thyme
- •454 grams (1 pound) squid ink linguini
- •14 grams (3 tablespoons) butter
- •907 grams (2 pounds) littleneck clams, scrubbed
- •680 grams (1½ pounds) extra large raw shrimp, peeled and deveined
- •680 grams (1½ pounds) calamari, tentacles and bodies sliced into rings
- •Fresh chopped Italian parsley for garnish
*In place of clam juice, I sometimes boil up the shrimp shells after peeling to make a simple shrimp broth.
Preparation
- In a large pot over medium heat, heat the oil and add the shallots. Cook, stirring frequently, until soft and translucent, 5 minutes. Add the garlic and cook, stirring for 1 minute. Do not brown.
Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes. Add the crushed tomatoes, clam juice, sugar, salt, red pepper flakes, oregano, thyme sprigs, and 237 ml (1 cup) of water. Bring to a boil; reduce the heat and simmer, covered, for 30 minutes.
Boil pasta water, cook pasta. When done, drain and ladle in some of the sauce, mix and set aside.
When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and calamari and bring the stew back to a simmer; cover and cook until the shrimp and calamari are just cooked through and the clams are completely opened, about 5 more minutes. Discard any unopened clams. Taste the stew and adjust seasoning, if needed.
Portion pasta into bowls, ladle the stew over top, dividing the clams, calamari and shrimp evenly among the bowls. Garnish with parsley.