Recipe courtesy of Frank DeCarlo
Show: The Best Of
Episode: Little Italy's
Save Recipe Print
Total:
43 min
Prep:
20 min
Cook:
23 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.

At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Zuppa Di Pesce Aua "Cagliaritana"

Recipe courtesy of Da Noi

Carpaccio di Pesce

Recipe courtesy of Padma Lakshmi

Zuppa di Frutta

Recipe courtesy of David Rosengarten

Zuppa di Mussels

Recipe courtesy of Robert Irvine

Zuppa di Polpettini

Recipe courtesy of The Hearty Boys

Straccetti di Pesce Spada

Recipe courtesy of Da Emma

Zuppa di Santa Lucia

Recipe courtesy of David Ruggerio

Seafood Lasagna (Lasagna di Pesce)

Recipe courtesy of EatingWell.com

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories