Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Baccala - (dried salt cod), cut in

  2. 1" pieces, Rinsed and soaked - seenote

  3. 1 3 Garlic cloves - peeled and sliced

  4. 1/2 cup 118ml Olive oil

  5. 1 cup 237ml Dry white wine

  6. 6 cups 1422ml Italian tomato sauce - seenote

  7. 2 3/4 lb 340g / 11oz Littleneck or cherrystone clams - seenote

  8. 3 3/4 lb 340g / 11oz Mussels - beards removed Rinsed and drained

  9. 1/2 lb 227g / 8oz Crab claws

  10. 1/2 lb 227g / 8oz Fresh cod

  11. 1/2 lb 227g / 8oz Medium shrimp - peeled

  12. 1/2 lb 227g / 8oz Squid - cleaned and Cut into 1/2-inch rings

  13. 2 lbs 908g / 32oz Penne or linguine pasta

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note 1: Rinse the baccala several times and soak it in plenty of cold water for a minimum of 12 hours. Change the water a few times during the soaking process. Drain well. The cod is ready to use. * Note 2: See the recipe for "Italian Tomato Sauce" which is included in this collection. * Note 3: Rinse and drain the clams, being sure they are closed tight and none are filled with mud. Bring a large pot of water to a boil to cook the pasta. In another large pot saute the garlic in the olive oil for 1 minute. Add the wine and tomato sauce. Simmer gently, covered, for 5 minutes. Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover and simmer until the clams and mussels just begin to open. Add the shrimp and squid and simmer about 2 minutes until the shrimp turn pink and are barely cooked through. At the same time cook the pasta in the boiling water with a pinch of salt until al dente. When the pasta is cooked and the seafood is done drain the pasta well and place on a large platter. Discard any shellfish with unopened shells. Pour the cooked seafood and the sauce over the pasta. This recipe serves 8 to 10 as a main course.


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