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Frutti di Mare


  • 2 tbsp. O&CO. Everyday Olive Oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, very thinly sliced
  • ½ tsp. crushed red pepper flakes
  • ¾ cup dry white wine
  • Juice of 1 lemon
  • 1 28 oz. can Italian plum tomatoes, cut up with juice
  • Salt & pepper to taste
  • 1 lb. mussels, scrubbed and de-bearded
  • 1 lb. clams, scrubbed
  • 1 dozen large shrimp, shelled and deveined, tails removed
  • ¼ cup chopped fresh Italian parsley
  • O&CO. Tenuta di Ghizzano Olive Oil


  • Heat Everyday oil in a large skillet over medium heat. 
  • Saute onions and garlic with red pepper for 2-3 minutes, until garlic is just barely golden brown. Do not burn garlic! 
  • Add the wine and lemon juice and cook 1 minute, add tomatoes and salt & pepper to taste. 
  • Bring sauce up to a low simmer and add clams and mussels. 
  • Cover tightly and cook about 3 minutes, lift lid carefully and stir. 
  • If clams and mussels are beginning to open, add the shrimp. If not, wait another minute or two and then add the shrimp. 
  • Cook covered for 3-5 minutes until all the shells are opened and the shrimp is firm and opaque, sprinkle with parsley and stir. 
  • Put into a deep heavy bowl and drizzle with Tenuta di Ghizzano olive oil. Serve with crusty bread.


*Note: You can add any fish you would like, including scallops, calamari and lobster; just cook until all fish is opaque and firm.

*Note: For a more rustic look, squeeze tomatoes by hand, instead of chopping them.