Cassuola Di Vongole E Cozze All Acqua Pazza Recipes

Steps:

• Preheat oven to 450 degrees F.
• Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat.
• Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses. Sprinkle with dried oregano. Bake 10 to 12 minutes, until cheese melts.

Steps:

• In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
• Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
• Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
• Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil, garlic, fennel, onion, and pepper flakes to the skillet. Sprinkle with 1/2 teaspoon salt. Cook, stirring often, with a wooden spoon until the vegetables are soft and fragrant, about 5 minutes. Deglaze with the wine and stir, scraping up any bits form the bottom of the scraping. Add the tomatoes, water and capers. Bring to a simmer and reduce the heat to medium-low to maintain a gentle simmer for 10 minutes.
• Meanwhile, sprinkle the filets with the remaining 1/2 teaspoon salt. Slide the fish filets into the broth and cover with a tight fitting lid. Cook until the fish is firm and opaque all the way through, 12 to 15 minutes. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with plenty of crusty bread to soak up the broth.

Steps:

• Steam clams and mussels in a little white wine. (This may be done ahead of time.)
• Heat oil in a pan and add garlic, herbs, and chili pepper.
• When garlic is light golden, add tomatoes, lemon, and seasoning.
• Bring to a boil; remove tomato mixture from heat.
• Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
• Splash in 2-3 tablespoons of white wine, reduce.
• Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
• When hot, arrange in medium oval plate.
• Top with tomato sauce.
• Garnish with 2 thin slices of bread, toasted and rubbed with garlic.