Stephanie & Tony’s Table: Fish Stew With Pasta
Fish stew with pasta
8 oz. calamarata pasta
3 oz extra virgin olive oil
4 cloves garlic, crushed
8 oz Manila mussels
8 oz clams
8 oz bay scallops
10 oz cod fillet, cut into quarters and seasoned with salt and pepper
12 medium shrimp
16 oz crushed tomatoes
pinch of oregano
salt and pepper to taste
5 mint leaves, torn.
Cook pasta according to directions on package. In a large pan, heat oil with garlic. Add mussels and clams. Cook 2-3 minutes until slightly open.
Add remaining fish, and tomatoes. Cover and cook for 5-8 minutes. (Discard any shellfish that doesn’t open).
Add pasta. Salt and pepper to taste.
Serve with mint sprinkled on top.