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Janette Fuschi
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine Italian
Servings 5 servings


  • 1 tablespoon olive oil
  • 3 cloves garlic finely chopped or grated
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup Pinot Grigio or any dry white wine
  • 8 ounces Pomi organic strained tomatoes
  • Salt
  • Pepper
  • 1 1/2 pounds assorted seafood clams mussels, shrimp, scallops and firm fish (I used seabass). Scrub the shellfish well.
  • 2 teaspoons fresh parsley chopped
  • Crusty bread for serving


  • To a large, heavy dutch oven or saucepan, add the oil over medium-low heat.
  • Add the garlic and red pepper flakes, cook for 1 minute without browning.
  • Pour in the wine, stir and allow the wine to reduce slightly.
  • Stir in the strained tomatoes, salt and pepper. Turn up the heat to medium and bring to a simmer.
  • Add the clams and mussels and stir, cover the pan and steam for 5 minutes until all the shellfish are open.
  • Season the shrimp, scallops and seabass evenly with salt and pepper, then add to the pan. Stir to coat in the sauce and cook for an additional 5 minutes.
  • If any of the shellfish do not open, discard them.
  • Serve warm garnished with parsley and bread.