Shellfish and Tomato Stew
TOTAL TIME: 30 minutes
SERVES: 2-4
•¾ cup white wine
•1¼ pounds clams
•2 tablespoons olive oil, plus extra to finish
•2 cloves garlic, peeled and thinly sliced
•1 teaspoon tomato paste
•1 pound ripe tomatoes, cut into ½-inch dice
•½ teaspoon sugar
•1 tablespoon fresh oregano, roughly chopped
•½ teaspoon salt, plus extra to taste
•Freshly ground pepper, to taste
•1 lemon
•6 ounces large scallops
•7 ounces large shrimp, peeled and deveined
•2 ounces feta, crumbled
•1 scallion, outer layer removed and sliced thin on bias
WHAT TO DO:
1. Set medium pot fitted with lid over medium-high heat. Add wine and reduce for 2 minutes, or until ¼ its original volume. Meanwhile, set fine mesh strainer over small bowl.
2. Add clams to pot and cover with lid. Shaking pot occasionally, cook 3-4 minutes, or until all clams open. Pour contents through strainer, separating clams from cooking liquid.
3. Set 10-inch oven-proof skillet over medium heat. Stir in olive oil and garlic and cook 1 minute, or until garlic turns golden. Add tomato paste and cook 30 seconds, stirring constantly so garlic does not burn.
4. Add tomatoes, clam cooking liquid, sugar, oregano, ½ teaspoon salt and pepper to pan. Using a vegetable peeler, remove 2 long strips of zest from lemon and add to pan. Simmer 15-17 minutes, or until sauce thickens. Season with salt and pepper to taste. While sauce simmers, preheat broiler and remove ¾ of clams from shells.
5. Stir scallops into sauce and cook 1 minute. Remove from heat, stir in shelled clams and shrimp, and scatter feta and scallions over top. Nestle clams in shells into sauce.
6. Transfer pan to oven and broil 3-5 minutes, or until shrimp and scallops are just cooked through.
7. To serve, squeeze ½ tablespoon lemon juice over top. Finish with a drizzle of olive oil.
