Dear SOS: Far Niente in Glendale serves a cioppino-like dish with clams, mussels and tomato sauce. It’s the best I’ve tasted. Can you get the recipe?
Dear John: Far Niente was good enough to mention that the dish is not on the menu but is served on special order. This cioppino is thick enough to serve over pasta, which is exactly how it’s done at Far Niente. You can make a soup of it, if you wish. You may use any combination of seafood you like.
Heat oil in 10-inch skillet over high heat until it smokes. Carefully add mussels, cockles, shrimp, calamari, scallops, garlic, parsley and pepper flakes and saute until all shells are open, 3 minutes, stirring twice. Add wine and cover. Cook 1 minute. Add tomato sauce. Cover, then shake and stir over medium heat until bubbly and hot, 3 to 5 minutes. If sauce appears too thick, add 2 tablespoons wine. Serve over cooked pasta.
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