Best Cassuola Di Vongole E Cozze All Acqua Pazza Recipes

Zuppa Di Cozze E Vongole image

Provided by Cucina Casalingo

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 garlic clove, smashed
1/4 chili pepper, crushed
3 1/4 cups canned tomatoes, crushed slightly
3 fresh tomatoes, chopped
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 lemon, squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
24 mussels (6 mussels per serving)
32 clams (8 clams per serving)
white wine
sliced day-old bread
chopped fresh parsley

Steps:

Steam clams and mussels in a little white wine. (This may be done ahead of time.)
Heat oil in a pan and add garlic, herbs, and chili pepper.
When garlic is light golden, add tomatoes, lemon, and seasoning.
Bring to a boil; remove tomato mixture from heat.
Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
Splash in 2-3 tablespoons of white wine, reduce.
Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
When hot, arrange in medium oval plate.
Top with tomato sauce.
Garnish with 2 thin slices of bread, toasted and rubbed with garlic.

Nutrition Facts : Calories 341.5, Fat 17.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 885.3, Carbohydrate 19.1, Fiber 3.3, Sugar 7.6, Protein 28.8

Pesce all'Acqua Pazza (Fish in Crazy Water) image

Provided by Ali Slagle

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

Steps:

In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

Cassuola di Vongole e Cozze all' Acqua Pazza image

Yield serves 4

Number Of Ingredients 12

4 fat cloves garlic, peeled and crushed
2 teaspoons fennel seeds, crushed
1/3 cup flat parsley leaves
1/3 cup plus about 1 cup extra-virgin olive oil
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
2 large ripe tomatoes, peeled, seeded, and finely chopped
1 1/2 teaspoons fine sea salt
1 bottle dry white wine
2 pounds clams, purged of their sand by soaking for 1 hour in sea-salted water, then well scrubbed
2 pounds mussels, scrubbed, bearded, and rinsed
8 1/2-inch slices good country bread
2 tablespoons good red wine vinegar

Steps:

With a mezzaluna or a very sharp knife, mince the garlic, fennel, and parsley to a fine paste.
In a very large terra-cotta or enameled cast-iron casserole over a medium flame, warm 1/3 cup of the olive oil and very lightly sauté the paste in it. Add the chile, tomatoes, sea salt, and the wine, bringing all to a simmer. Lower the flame a bit and continue to cook for 5 minutes, reducing the wine and softening the tomatoes. Add the clams and mussels to the simmering sauce, poaching them until they are all opened.
Warm the remaining 1 cup of olive oil and brown the bread in it, letting it drain a moment on absorbent paper towels before placing it in a napkin-lined basket.
At just the point when all the shellfish have opened, remove the casserole from the flame, stir in the vinegar, and carry it to the table along with the basket of fried bread.