Cioppino Fra Diavolo
24 Cleaned Little Neck Clams
½ Cup Water
1/2 Cup Extra Virgin olive Oil
6 Ounces Alaskan Halibut Fillet cut into 1 inch cubes
6 Ounces Atlantic Salmon Fillet from Maine, cut into 1 inch cubes
12 Ounces 16/20 Shrimp from North Carolina, peeled with tail on
To Taste Sea Salt and Fresh Ground Black Pepper
1 ½ Cups White Onions, Fine Dice
1/3 Cup Garlic, Chopped
1 tsp. Fresh Picked Thyme Leaves
1 Tbs. Dried Oregano, Crumbled
1 tsp. Crushed Red Chile peppers
½ Cup Dry White Wine
1 Cup Fresh Clam Juice
1 (26 oz.) Box of POMI Chopped Tomatoes
¾ Pound Blanched Calamarata Pasta
¼ Cup Fresh Parsley, Cliced
¼ Cup Fresh Basil, Sliced
½ Pound Red Crab Leg Meat from Patagonia
Steam the Clams
In a medium stainless sauce pot with a tight fitting lid over high heat pre heat the pan for 3 minutes. Make sure to rinse the clams in a bowl with cold running water until the draining water is clear. Place the clams in the hot saucepan and pour in the ½ cup of water. Cover the pot right away to catch the steam. Steam the clams until they just begin to all open (2-3 minutes). Remove the clams and cool to room temperature. Carefully strain the clam liquid into a separate container through a fine mesh strainer, making sure not to pour in any sand that may have settled to the bottom. Remove the clam meat from the warm shells and store them in the strained clam juice.
Heat a large (12 inch) nonstick skillet over high heat. Season the halibut, salmon and the shrimp with sea salt and fresh pepper. When the pan is hot, spoon in 4 Tablespoons of olive oil and immediately add the salmon, halibut. Give the pan a shake to make sure the seafood is separated in the pan. Sear the seafood quickly (2 minutes) and remove to a plate on the side. Replace the pan on the heat and add 2 more Tablespoons of olive oil. Lightly sear the shrimp and move to the side plate.
Reduce the heat to medium-high and add the onions and the remaining olive oil to the skillet and cook for two minutes to soften. Add the garlic, thyme, oregano and chile flakes and sauté for one minute. Pour in the wine and let it simmer for two minutes to cook off the alcohol. Add the tomatoes and the clam juice (reserve the clam meat for the end).
Season with Salt and pepper and bring to a boil. Reduce the heat and maintain a simmer for ten minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to almost al dente. You will finish cooking the calamarata in the sauce.
Stir in the parsley and the basil to the sauce. Add the seared seafood and juices that have accumulated to the sauce. Add the clam meat and the crab meat.
Add the pasta and give it all a careful toss. Bring to a quick simmer and distribute the stew into large pasta bowls.
YIELD: Four Main Course Portions