Cloppino Port Townsend

Ingredients:

1 lb clams

1 lb mussels

1 c. dry white wine

1 (8 oz.) can tomato sauce

3 Tbsp. tomato paster

3 Tbsp safflower oil

3 Tbsp olive oil

1 onion, Chopped

1 leek with green top, chopped

1 (1 lb.) can plum tomatoes

2 cloves garlic

3 fresh ripe tomatoes

2 sprigs fresh basil or ½ tsp dry

1 bay leaf

dash ea: fennel, thyme, cayenne

2 drops tobasco sauce

¾ tsp. salt

1 green pepper chipped

¼ lb cod- 3” cubes

¼ lb scallops

¼ lb crab leggs

2 c. seashell pasta

Directions:

Wash and soak clams and mussels. Bring wine, broth, tomato sauce, tomato paste and oils to boil. Add onion, leek and garlic. Simmer 20 minutes. Add tomatoes and remaining seasonings. Add clams and mussels. Cover steam until shells open. Add green pepper and remaining seafood. Cook 5 minutes add cooked pasta. Simmer 2-3 minutes or until most of clam and mussel shells have opened and fish has cooked.

Submitted by: Patricia Brewer