Tomato Seafood Stew With Pasta

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From good food magazine april 1988

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Steps

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Heat olive oil in large nonstick skillet over medium heat.

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Stir in onions , pepeprs , garlic , oregano , red pepper flakes , bay leaf , and the water.

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Cover pan and cook , stirring once or twice , until onion is slightly softened , 3-4 minutes.

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Uncover and cook 3 minutes longer.

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Stir in wine and cook until nearly evaporated , 2-3 minutes.

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Add tomatoes.

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Rinse can with a little water and add to pan.

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Cook sauce , breaking up tomatoes and stirring frequently , until thickened , 6-8 minutes.

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Stir clam juice into sauce and boil until thickened , 6-8 minutes.

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Remove bay leaf and let sauce simmer over low heat.

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Heat large pot of water to boiling for pasta.

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Salt water and add pasta.

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Cook until tender but still firm to the bite.

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Meanwhile , add clams to sauce and cover skillet tightly.

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Simmer until clams open.

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Using slotted spoon , transfer clams to plate and keep warm with aluminum foil.

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Stir in remaining seafood and continue to simmer until cooked through , about 4 minutes.

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Ingredients

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olive oil, onions, red bell pepper, green bell pepper, garlic cloves, dried oregano, red pepper flakes, bay leaf, dry white wine, tomatoes in puree, clam juice, linguine, littleneck clams, cod, medium shrimp, fresh parsley, fresh basil leaves, fresh lemon juice, salt & freshly ground black pepper