Ingredients
2
tbsp extra-virgin olive oil
1/2
small red onion, thinly sliced
2
large ripe tomatoes, peeled, seeded, chopped
11/2
cups bottled clam juice
1
pound small clams, scrubbed
11/2
cups matchstick-size strips fennel (about 1 bulb)
1
cup matchstick-size strips red bell pepper (about 1/2 large pepper)
1/2
cup matchstick-size strips zucchini (about 1 small)v 1 pound mussels, scrubbed, debearded
1
pound smoked linguiça or chorizo sausage, cut into matchstick-size strips
1/2
cup Kalamata olives, pitted, halved
2
tbsp chopped fresh Italian parsley
Directions
1.
Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.
New-York Restaurants
