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| Red Shellfish Zuppa |
| Serves:4 |
| Anyone who has been to New York's Little Italy will recall red and white versions of Zuppa di Clams or Zuppa di Mussels. If you like, spike either version with crushed red pepper. The smaller the shellfish used, the sweeter the zuppa will be-and the better for sopping up with bread. |
Origin: Italian
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Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, optional
1 cup canned Italian plum tomatoes with liquid, chopped fine
1/2 teaspoon kosher salt
1 1/2 pounds small clams or 1 pound small mussels
1/4 cup chopped Italian parsley leaves
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Preparation:
1. Heat the olive oil in a heavy 3 quart saucepan or Dutch oven over medium heat. Add the garlic and red pepper, if using. Fry until the garlic is fragrant, about 1 minute.2.Add the tomatoes. Heat to boiling; reduce the heat to simmering. Simmer, covered. 15 minutes. Add salt to taste.3.Meanwhile scrub the clam shells or scrub and beard the mussels. 4. Increase the heat to high. When the zuppa is boiling, stir in the parsley; add the cleaned shellfish, cover tightly and steam, shaking the pan occasionally, just until the shells open, about 2 minutes for mussels, 6 minutes for the clams. Spoon the shellfish and broth into shallow bowls; serve very hot.
Per Serving: 201 Calories (38.8% from fat); 9g Fat (1g Sat, 5g Mono, 1g Poly); 22g Protein; 8g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 453mg Sodium. Food Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
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