North Beach Ciopinno Noodles

Yield: 5 portions as part of a multi-course meal

25 ea. Little Neck Clams

1 ½ cup Water

¼ cup Olive Oil

½ lb Bay Scallops

1 lb. Peeled and Deveined Shrimp

¼ cup Sliced Onions, ¼ inch

2 Tbsp. Minced Garlic

1 ½ cup Marinara Sauce

1 cup Diced Tomatoes

½ cup Roasted Pepper Strips

1 tsp. Chopped thyme

As needed Kosher Salt

Pinch Ground Black Pepper

1 ½ lb. * Wing Hing Noodles, cooked

¼ cup Basil Chiffonade

2 Tbsp. Italian Parsley, 1/16”

 

*Alternative: Wing Hing Large or Egg Noodles

 

1. Steam open clams with the water, strain clam broth and keep clams warm.

2. Heat 1 Tbsp. of oil in wok or sauté pan over high heat. Stir-fry or sauté shrimp until just cooked, remove and keep warm. Repeat with scallops.

3. Wipe out pan and reheat remaining oil and garlic and cook until aromatic.

4. Add strained clam broth, marinara sauce, tomatoes, peppers, thyme, salt and pepper. Bring to boil Add half of basil and parsley. Taste and adjust seasoning. 5. Re-heat noodles in water and drain very well and arrange in center of bowl, pour sauce around noodles, arrange seafood and garnish with remaining basil and parsley.

 

Serving Suggestions:

Adding ½ cup of cream makes this into a rich and creamy tomato sauce.