Italian Cioppino

 

1

envelope (1 1/2 oz) spaghetti sauce mix

2

cups Muir Glen® organic tomato puree (from 28-oz can)

1

can (28 oz) Muir Glen® organic whole peeled tomatoes with basil, undrained

3

medium green onions, finely chopped (3 tablespoons)

1

medium green bell pepper, diced (1 cup)

1

teaspoon dried basil leaves

1/4

teaspoon red pepper sauce

2 1/2

cups dry white wine or clam juice

2

lb uncooked clams in shells, scrubbed

1 1/2

lb uncooked prawns or large shrimp, peeled, deveined

• 1 In 3-quart saucepan, mix sauce mix, tomato puree and tomatoes, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling. Reduce heat; simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes longer.
• 2 Discard any broken-shell or open (dead) clams. In large pot or kettle, arrange clams and prawns. Pour tomato mixture over shellfish. Cover; simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.