In the Cucina with La Gazzetta: Zuppa di Pesce Marechiara
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Cooking tools:
- Stockpot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1/2 lb. Fresh mussels, scrubbed and debearded
- 6 Little neck clams
- 3 T. #xtra virgin olive oil
- 6 Cloves of garlic, sliced
- 1/4 tsp. Red pepper flakes, optional
- 1/2 lb. Fresh calamari, cleaned and cut into rings
- 1 C. Dry white wine
- 1/2 lb. Fresh shrimp
- 1/2 lb. Fresh scallops
- 1 14 oz. Can cherry tomatoes
- 1/2 C. Fresh parsley, chopped
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