Cassuola di Vongole e Cozze all Acqua Pazza Recipe

Name: Cassuola di Vongole e Cozze all Acqua Pazza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fat cloves garlic, peeled and crushed; 2 teaspoons fennel seeds, crushed; 1/3 cup flat parsley leaves; 1/3 cup plus about 1 cup extra-virgin olive oil; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 2 large ripe tomatoes, peeled, seeded, and finely chopped; 1 1/2 teaspoons fine sea salt; 1 bottle dry white wine; 2 pounds clams, purged of their sand by soaking for 1 hour in sea-salted water, then well scrubbed; 2 pounds mussels, scrubbed, bearded, and rinsed; 8 1/2-inch slices good country bread; 2 tablespoons good red wine vinegar

Servings: persons

4 fat cloves garlic, peeled and crushed
2 teaspoons fennel seeds, crushed
1/3 cup flat parsley leaves
1/3 cup plus about 1 cup extra-virgin olive oil
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
2 large ripe tomatoes, peeled, seeded, and finely chopped
1 1/2 teaspoons fine sea salt
1 bottle dry white wine
2 pounds clams, purged of their sand by soaking for 1 hour in sea-salted water, then well scrubbed
2 pounds mussels, scrubbed, bearded, and rinsed
8 1/2-inch slices good country bread
2 tablespoons good red wine vinegar

1
With a mezzaluna or a very sharp knife, mince the garlic, fennel, and parsley to a fine paste.
2
In a very large terra-cotta or enameled cast-iron casserole over a medium flame, warm 1/3 cup of the olive oil and very lightly saute the paste in it.
3
Add the chile, tomatoes, sea salt, and the wine, bringing all to a simmer.
4
Lower the flame a bit and continue to cook for 5 minutes, reducing the wine and softening the tomatoes.
5
Add the clams and mussels to the simmering sauce, poaching them until they are all opened.
6
Warm the remaining 1 cup of olive oil and brown the bread in it, letting it drain a moment on absorbent paper towels before placing it in a napkin-lined basket.
7
At just the point when all the shellfish have opened, remove the casserole from the flame, stir in the vinegar, and carry it to the table along with the basket of fried bread.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 fat cloves garlic, peeled and crushed, 2 teaspoons fennel seeds, crushed, 1/3 cup flat parsley leaves, 1/3 cup plus about 1 cup extra-virgin olive oil, and more.

Yes, Cassuola di Vongole e Cozze all Acqua Pazza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cassuola di Vongole e Cozze all Acqua Pazza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions