Quick Seafood Cioppino

Fresh is best, but this recipe works with leftover seafood, too. Stir it in a couple of minutes before serving, cooking just until heated through.

Yield: Makes 4 servings

Ingredients

• 2  tablespoons  olive oil
• 4  garlic cloves, minced
• 4  ounces  mushrooms, sliced
• 1  (14 1/2-ounce) can diced tomatoes, undrained
• 1  teaspoon  dried Italian seasoning
• 1/2  teaspoon  crushed red pepper flakes
• 1/4  teaspoon  freshly ground black pepper
• 1  (8-ounce) can tomato sauce
• 1  (8-ounce) bottle clam juice
• 12  littleneck clams
• 1  pound  mussels
• 1  pound  mixed boneless seafood, such as shrimp, scallops, firm white fish

Preparation

Heat oil in a soup pot or Dutch oven over medium-high heat. Add garlic and next 5 ingredients. Sauté 3 minutes. Stir in tomato sauce and clam juice. Bring mixture to a boil. Add clams, and cook 3 minutes. Stir in remaining seafood, and simmer 5 minutes or until cooked. Discard any clams or mussels that do not open.

Wine note: Try Robert Mondavi Private Selection Fumé Blanc. In the mood for red? Choose Ravenswood Lodi Zinfandel.