Steven Ward, Executive Chef, Giovanni Caboto Club
(Yield: 4 to 6 servings)
5 cups tomato sauce (page 308)
3 tablespoons vegetable oil
3 cups mixed Portobello and Cremini mushrooms
2 cups each, scallops, white fish
32 ounces baby clams in juice
1 pound fettuccine
(or pasta of your choice)
Salad shrimp, medium shrimp
(31 to 40 size, de-veined and tail off)
1 pound mussels (cleaned)
salt and freshly ground pepper
chili flakes (to taste)
1 cup roughly chopped fresh Italian parsley
2 teaspoons corn starch and water
as a thickener (if needed)
1. Bring large pot of salted water to boil.
2.In large saucepan, bring tomato sauce to boil and then lower to a simmer.
3.Warm oil in skillet over medium heat. Sauté mushrooms for 5 to 7 minutes, then add them to tomato sauce.
4.Add scallops, fish, clams and clam juice to tomato sauce and continue cooking for another 5 minutes, stirring often.
5.Add pasta to boiling water and cook until al dente.
6.Add shrimp to tomato sauce and cook for another 5 to 7 minutes.
7.Once fish is tender and flaky, add mussels and cook for another 2 to 3 minutes.
8.Season with salt, pepper and chili flakes (to taste).
9.Drain pasta and place into serving bowl. Add sauce and mix.
10.Garnish with parsley and serve immediately!
Note: Discard any mussels that have not opened.