Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 3 Bellino Whole Garlic Cloves, sliced
- 1 box Cento Chefs Diced Tomatoes Box (17.6 oz)
- 1 jar Cento Clam Juice (8 fl oz)
- 2 Cento Bay Leaves
- 1/4 tsp Cento Crushed Red Pepper
- 1/4 cup Flat Leaf Parsley
- 1 lb Shrimp, peeled and deveined
- 1/2 lb Calamari
- 1 lb Scallops
- 1 can Cento Whole Baby Clams (10 oz)
- 1 can Cento Minced Clams (6.5 oz)
- 10-12 Mussels, cleaned and debearded
- 1 loaf Italian Bread, sliced
Directions
Heat a large pot over medium heat and sauté garlic slices in extra virgin olive oil until translucent. Add tomatoes, clam juice, bay leaves, red pepper flakes and parsley. Let simmer for 20 minutes. Add in shrimp, calamari, scallops, whole clams, minced clams and mussels. Bring to a boil and cover. Reduce heat and let simmer until the mussels open, approximately 6 minutes. Discard any mussels that do not open. Serve immediately with toasted Italian bread slices. Serves 6.
