Fusili Cioppino
Ingredients of Fusili Cioppino
Olive (or cooking) oil 2 tsp. 10 mL Chopped onion 1 cup 250 mL Garlic cloves, minced 3 3 Dried basil 1/2 tsp. 2 mL Dried oregano 1/2 tsp. 2 mL Dried crushed chilies 1/4 tsp. 1 mL Dry (or alcohol-free) white wine 1 cup 250 mL Can of diced tomatoes (with juice) 28 oz. 796 mL Prepared chicken broth 1 1/2 cup 375 mL Reserved liquid from clams 2/3 cup 150 mL Tomato paste 1 tbsp. 15 mL Granulated sugar 1/2 tsp. 2 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Fusilli pasta 2 cups 500 mL Can of whole baby clams, drained and liquid reserved 5 oz. 142 g Uncooked small shrimp (peeled and deveined) 1/2 lb. 225 gHow to Fusili Cioppino
Heat olive oil in Dutch oven on medium. Add mext 5 ingredients. Cook uncovered, for 5 to 10 minutes, stirring often, until onion is softened.
Add wine. Simmer, uncovered, for 2 minutes.
Add next 7 ingredients. Stir. Bring to a boil.
Add pasta. Stir. Reduce heat to medium-low. Cook, covered, for about 10 minutes, stirring often, until tender but firm. Increase heat to medium. Add clams and shrimp. Heat and stir for about 2 minutes until shrimp turn pink. Makes about 8 cups (2 L)
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