Ingredients Jump to Instructions ↓

  1. 1 large or 2 small onions, cut into 1/2-inch dice Kosher salt

  2. 1 fennel bulb, cut into 1/2-inch dice , fronds reserved Pinch crushed red pepper flakes

  3. 4 garlic cloves, smashed

  4. 1 cup dry white wine

  5. 1 (28-ounce) can Italian plum tomatoes, pureed

  6. 1 large pinch saffron

  7. 1 lemon , zested

  8. 1 bay leaf

  9. 1 cup water

  10. 4 extra-large (U-10) shrimp head-on unpeeled

  11. 1 dozen littleneck clams

  12. 1 cup cooked or canned cannellini beans, drained

  13. 2 cups escarole leaves, washed and torn into pieces

Instructions Jump to Ingredients ↑

  1. Coat a large saucepan with extra-virgin olive oil and bring to a medium-high heat. Add the diced onion , season with salt, and cook for 3 to 4 minutes. Add the fennel and crushed red pepper and cook for another 3 to 4 minutes. Add the garlic and sweat for 1 to 2 more minutes. The veggies should look soft and wilted, be very aromatic , but not have any color. Add the white wine and cook until it has reduced by half. Stir in the tomatoes, saffron , lemon zest , bay leaf, and 1 cup of water. Taste for seasoning, and season with salt. It should not taste done but it should taste good. Bring to a boil , then reduce the heat and simmer for about 15 minutes. Taste again; it should taste really good now. Add some more salt, if needed, (it probably will). Turn off the heat and reserve. Coat a large skillet with olive oil and bring to a high heat. Season the shrimp generously with salt. When the oil is sizzling, add the shrimp and cook them on both sides until they turn pink, about 1 minute on each side. Remove the shrimp from the pan to a plate and reserve. Remove the oil from the pan and put over medium-high heat. Add the clams and the cooked tomato mixture. Cover and cook until the clams begin to open, about 5 minutes. If the tomato mixture starts to become too thick add some water. Taste to make sure it tastes good and season with some salt, if needed. Add the beans , escarole, and the cooked shrimp. Cover and cook for another 2 to 3 minutes. Remove the clams and shrimp from the pan to a bowl. Spoon the tomatoes and beans into 2 large bowls. Arrange the shrimp and clams on top. Garnish with the reserved fennel fronds and drizzle with extra-virgin olive oil. Call yourself a super star!


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