CIOPPINO ALLA TUSCANA

By nurseliz

Bertolli

Ingredients

• Ingredients:
• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 4 cloves garlic, finely chopped
• 1/2 cup dry vermouth or dry white wine
• 18 littleneck clams, well scrubbed
• 1-1/2 lbs. mussels, well scrubbed
• 1 jar Bertolli® Tomato & Basil Sauce
• 1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
• 4 lobster tails, steamed, removed from shells and sliced
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh basil leaves (optional)
• Finely grated peel of 1 lemon

Preparation

Step 1

* Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Add 1/4 cup vermouth and clams. Cook covered over medium heat 8 minutes or until clams open. Remove clams and set aside. (Discard unopened clams.)
* Add remaining 1/4 cup vermouth in same stockpot and cook mussels, covered, 3 minutes or until mussels open. Remove mussels and set aside. (Discard unopened mussels.)
* Add Sauce, shrimp, sliced lobster, parsley, basil and lemon peel in same stockpot. Return clams, mussels and any juices to stockpot. Simmer 2 minutes or until shrimp turn pink. Serve in shallow bowls and garnish, if desired, with toasted crusty Italian bread.