14 oz. bag of Heart Pasta (or any other short pasta can be substituted, or pasta can be left out all together)
3 T. olive oil
1 medium onion, diced (approx. 2 cups)
2–3 cloves garlic, minced (depending on size…you can’t overdo the garlic!)
2 t. fresh rosemary, or 1/2 t. dried
1/2 t. dried basil
1/2 t. dried oregano
1/4. t. dried crushed red pepper
1 28 oz. can of diced tomatoes, with juice
2 8-ounce bottles of clam juice
3/4 cup dry white wine
1 t. salt
12 ounces cod, or other white fish, cut into 1” pieces
1/2–1 pound uncooked, peeled, deveined shrimp (if larger in size, I’ll cut them into bite size pieces, and maybe leave a few whole)
1/2 pound bay scallops
2 cans chopped clams, drained
1/3 cup chopped parsley
Fresh Parmesan for garnish
Cook pasta according to package to directions, drain, rinse with cold water, and toss with 1 T. olive oil.
Heat 3 T. oil in a large pot over medium heat. Add onions, garlic, herbs, and red pepper.
Saute for approximately 5-6 minutes until onion is transparent.
Add tomatoes, clam juice, wine, and salt, and bring to a boil.
Reduce heat, and simmer for 15 minutes, stirring occasionally.
Add all seafood and a couple of tablespoons of fresh parsley.
Simmer until all seafood is opaque in center, but do not overcook! This should take approx. 3-5 minutes (depending on size of shrimp, pieces of fish)
Adjust seasoning to taste.
Add as much heart pasta as desired to cioppino! I added 1 1/2 cups of cooked pasta, and saved the rest for another meal.
Serve bowls of cioppino topped with fresh parsley and fresh Parmesan! Make sure some heart pasta is showing on top! Hint: Add a few pieces of heart pasta on top of bowl to make sure your sweethearts know they are loved! 🙂