Presented by Chef John Soilis, from Luciano's Ristorante Italiano
2 garlic cloves 1oz anchovies 3 Tbsp parsley Pinch red chile flakes 1/2 tsp oregano 1 cup extra virgin olive oil 6 clams 6 mussels 2 large scallops 6 large shrimp, peeled and deveined 3oz calamari, cleaned and cut 8oz fish mix (swordfish-red snapper-grouper) 1 cup tomato sauce 1 cup stock 1 cup Pinot Grigio Pinch saffron
Chop garlic, anchovies and parsley. Add oregano, chili flakes and olive oil. Saute over medium heat until golden brown.
Stir in mussels and clams, coating well. Add wine, stock, tomato sauce and saffron. Cook over medium high heat. Add in scallops, shrimp and fish...cook for 4 minutes. Add calamari. Taste for seasonings, adding in additional parsley and oregano as desired. Plate and serve with garlic bread.