Fish & Radiatori in a White Wine Sauce
Serves 4
Note: The pasta in this recipe is not precooked, but cooked in the broth with the fish.
Heat olive oil in large sauce pan. Add onion, garlic and crushed red pepper.
Saute, stirring often, until onion is transparent. Add the wine and reduce by half.
Add the cut-up tomatoes, clam juice and Clamato and bring to a boil. Reduce heat and simmer for 10 minutes.
Add the radiatori and the fish, stir, and raise the heat until boiling and reduce heat again. Cook the pasta and the fish, stirring occasionally, until done.
Serve with bread. For a change of taste tear a slice or two of bread into chunks into your empty bowl and then fill it with fish and pasta.
Variation: Substitue 1/4 lb. shrimp and 1/4 lb. scallops for half the fish.
*An easy way to cut up canned tomatoes is to cut them with scissors while they're still in the can.
- 2 Tbs. Olive Oil
- 1 15 oz can whole tomatoes, cut up*
- 1 large Onion, chopped
- 1 8 oz. bottle clam juice
- 4 cloves Garlic, minced
- 1 quart Clamato juice
- 2 tsp. Basil
- 1 lb. Fasta Radiatori
- 1/2-1 tsp. crushed red pepper
- 1 lb. firm white fish filet
- 1 cup dry dry white table wine
Note: The pasta in this recipe is not precooked, but cooked in the broth with the fish.
Heat olive oil in large sauce pan. Add onion, garlic and crushed red pepper.
Saute, stirring often, until onion is transparent. Add the wine and reduce by half.
Add the cut-up tomatoes, clam juice and Clamato and bring to a boil. Reduce heat and simmer for 10 minutes.
Add the radiatori and the fish, stir, and raise the heat until boiling and reduce heat again. Cook the pasta and the fish, stirring occasionally, until done.
Serve with bread. For a change of taste tear a slice or two of bread into chunks into your empty bowl and then fill it with fish and pasta.
Variation: Substitue 1/4 lb. shrimp and 1/4 lb. scallops for half the fish.
*An easy way to cut up canned tomatoes is to cut them with scissors while they're still in the can.
