| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sicilian |
Molto04 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Leek; cleaned, and |
|
|
Sliced in 1/4" half-moons |
| 4 |
|
Garlic cloves; thinly sliced |
| 6 |
tb |
Virgin olive oil |
| 1 |
tb |
Crushed red chilies |
| 1 |
c |
Sicilian green olives |
| 1 |
c |
Chopped fresh tomatoes |
| 8 |
lg |
Cherrystone clams |
| 8 |
|
Mussels |
| 8 |
|
Gulf prawns; peeled, deveined |
| 1 1/2 |
c |
Couscous |
| 2 |
c |
Fish stock or clam juice |
| 2 |
c |
White wine |
| 1 |
c |
Calamari |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
bn |
Italian parsley; finely chopped |
INSTRUCTIONS
In a large casserole suitable for serving, saute over medium heat leek and
garlic in virgin olive oil until very soft, about 8 minutes. Add chilies,
olives, tomatoes, clams, mussels and prawns and couscous and stir to mix
with leeks and garlic. Add fish stock and wine and bring to a boil. Cover.
Cook 3 minutes, remove cover and stir to mix well. Add calamari and
continue to cook uncovered until calamari is cooked but still tender (about
3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into
warmed serving dish and serve. This recipe yields 4 main course servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5640 broadcast 03-01-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-21-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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