Recipe
Linguine Cioppino
The essence of the coast, captured in a bowl. Robust tomato broth, canopies of Linguine, and a medley of flaky white fish, shrimp, and calamari satisfy with each spoonful—feels like the serene seaside.
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Made With
Savor the coastal tradition with Linguine Cioppino! This tomato-based seafood stew tantalizes with its zippy flavor from clam juice-infused tomato broth. Its signature white fish, shrimp, and calamari medley add delicacy. Enjoy every bite!
Ingredients
- Cioppino:
- 16 oz Ronzoni® Linguine
- 2 Tbsp olive oil
- 1 onion, chopped
- ½ bulb fennel, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- ½ tsp. each salt and pepper
- ¼ tsp. red pepper flakes
- 2 Tbsp tomato paste
- ¾ cup dry white wine
- 1 can (28 oz) diced tomatoes
- 1 cup bottled clam juice
- 2 bay leaves
- 8 oz white-fleshed fish (such as cod, haddock or snapper)
- 1 lb. large peeled deveined shrimp, tails removed
- 8 oz calamari (rings and tentacles)
- 2 Tbsp finely chopped fresh parsley
- Garlic Croutons:
- 2 cups bread cubes (day-old bread)
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp. each salt and pepper
- ¼ tsp. garlic powder
Instructions
Cioppino:
- Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
- Heat oil in small Dutch oven set over medium heat; cook onion, fennel, celery, garlic, oregano, salt, pepper and red pepper flakes for 3 to 5 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in wine; bring to boil. Cook for 2 to 3 minutes or until liquid is reduced to 1/4 cup.
- Stir in tomatoes, clam juice and bay leaves; return to boil. Reduce heat to medium-low; simmer for about 15 minutes or until flavorful.
- Stir in fish and shrimp; cook for about 5 minutes or until just cooked through. Stir in calamari; cook for 1 to 2 minutes or until calamari starts to curl. Remove bay leaves.
- Add pasta and reserved cooking liquid, tossing until well coated. Stir in parsley.
Garlic Croutons:
- Meanwhile, preheat oven to 350˚ F. Toss together bread, oil, garlic, salt, pepper and garlic powder; arrange in single layer on parchment paper–lined baking sheet. Bake for 8 to 10 minutes or until golden brown.
- Divide linguine cioppino among 6 bowls. Top with croutons.
Pro Tip
Looking to shorten your grocery list? Use any leftover bread you have at home for the garlic croutons. For a milder taste, substitute clam juice with fish, vegetable, or chicken broth.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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