Chorizo & Clam Stuffed Pasta Shells in Cioppino Sauce
Chorizo & Clam Stuffed Pasta Shells in Cioppino Sauce is a dairy free main course. This recipe serves 4. One serving contains 1488 calories, 64g of protein, and 52g of fat. Head to the store and pick up basil leaves basil leaves, shrimp, mussels, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.
Instructions
1
Prepare the Sauce
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Sauce
2
Heat -cup olive oil in a stockpot set over medium heat.
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Olive Oil
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Pot
3
Add garlic & shallots, sweat until softened.
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Shallot
Garlic
4
Add fennel, carrot & celery; cook an additional 3 minutes.
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Carrot
Celery
Fennel
5
Add thyme & oregano, along with red pepper. Season with salt & pepper.
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Salt And Pepper
Red Pepper
Oregano
Thyme
6
Add tomato paste, stirring often. Once the paste cooks down, add 1-cup vermouth, de-glazing the pan. Raise heat to medium-high & continue to cook until the liquid thickens.
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Tomato Paste
Vermouth
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Frying Pan
7
Add an additional cup of vermouth & continue cooking; until the liquid is reduced by half.
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Vermouth
8
Add bay leaves, can of tomatoes with its liquid, 2 cups clam juice & the Worcestershire. Lower heat to a simmer & cover the pot. Cook until the sauce thickens slightly, about 30 minutes.Turn off heat & remove herb branches & bay leaves. Using an immersion blender puree the sauce. It should be slightly thick, but smooth & velvety. Bring to room temperature, then refrigerate overnight or up to 3 days.Prepare the Shells
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Worcestershire Sauce
Bay Leaves
Clam Juice
Tomato
Pasta Shells
Sauce
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Immersion Blender
Pot
9
Preheat oven to 350 degrees F. Lightly oil a 2-quart casserole. Bring a medium pot of water to boil.
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Water
Cooking Oil
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Oven
Pot
10
Add 1 T salt & the pasta shells. Cook until al dente, about 12 minutes. Stir the shells to prevent them from sticking together.
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Pasta Shells
Salt
11
Drain into a colander and rinse with cool water. Set aside.
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Water
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Colander
12
Heat 2 T olive oil in a medium-sized saut pan set over medium heat.
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Olive Oil
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Frying Pan
13
Add the onions & cook a few moments.
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Onion
14
Add the chorizo & the clams stirring until well coated.
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Chorizo
Clams
15
Pour in -cup vermouth & continue to cook until the liquid is reduced & the pan is nearly dry. Season with a little salt & pepper.
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Salt And Pepper
Vermouth
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Frying Pan
16
Remove the pan from the heat and toss in the breadcrumbs & clam juice, stirring to combine.
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Breadcrumbs
Clam Juice
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Frying Pan
17
Add the tomatoes, -cup parsley & fennel fronds, mix well.
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Tomato
Parsley
Fennel
18
Drizzle a light layer of the sauce over the bottom of a 9x13 baking dish. Working with one shell at a time, spoon 1 to 3 T of the chorizo mixture (depending on the size of your shells) into each shell setting them into the baking dish as you work. They should be touching, but not tightly packed. Once the dish is filled, drizzle additional sauce over the shells, be generous, but they should not be swimming in the sauce.
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Chorizo
Pasta Shells
Sauce
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Baking Pan
19
Bake the shells until the sauce is bubbling & the exposed areas of shell are just beginning to brown, about 30 minutes. Set them aside, loosely covered.Prepare the Cioppino
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Sauce
Pasta Shells
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Oven
20
Add red wine vinegar to the remaining sauce and bring to a simmer. Adjust the consistency of the sauce with water. You want it brothy, but not watery. Use your judgment. Taste and adjust the seasonings.
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Red Wine Vinegar
Seasoning
Sauce
Water
21
Add the fish and shrimp to the pot of simmering base. Cover the pot.To
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Shrimp
Base
Fish
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Pot
22
Serve
23
Spoon several stuffed shells into each of 4 low soup bowls. In a large skillet with lid, heat the remaining 1-cup of vermouth set over medium heat.
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Stuffed Shells
Vermouth
Soup
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Frying Pan
Bowl
24
Add the clams & mussels. Cover & cook; shaking until the shellfish open, about 5 minutes. Discard unopened shellfish; divide the rest among the soup bowls. Strain the remaining liquid into the cioppino & raise the heat. Once small bubbles begin to appear on the edges of the pot turn the heat off, do not let the cioppino come to a boil. Ladle the cioppino over the shellfish & pasta shells making sure to include a variety of fish and shrimp.
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Pasta Shells
Shrimp
Soup
Mussels
Clams
Fish
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Bowl
Ladle
Pot
25
Garnish generously with remaining parsley, basil & a drizzle of olive oil.