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Seafood Stew of Crustaceans
Guazzetto di Crostacei
3 - 4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
pinch of crushed red pepper
1/2 lb (200 g) fresh ripe tomato, peeled, seeded, and chopped
small bunch Italian parsley, chopped
2 lb (900 g) mixed crustacean and mollusc (crab legs, shrimps, scallops, clams)
4 slices Italian country bread, toasted
Put olive oil and garlic in a large sauté pan. Turn heat to medium.
Add crushed red pepper. Sauté briefly.
Do not allow the garlic to color. Add tomato.
Stir the chopped parsley. Cook shortly for about 2 minutes.
. . . cook covered for no longer than 10 minutes.
Serve warm, pouring over the toasted bread slices.
Seafood Stew of Crustaceans. In Italy, there are as many seafood stew recipes as there are coastal towns, and each one fiercely contends that theirs is the best. Some of them can be very elaborate and use a local type of seafood. This guazzetto “splashed” seafood dish is simple and fast. Use very fresh fish, and it will taste delicious.