Lazy Man’s Cioppino

Serves 6–8 people


“I call this dish ‘Lazy Man’s’ Cioppino because when you sit down at the table, there is no cracking or peeling involved  — all the work has already been done for you by the cook. Your hands stay clean, too — your guests will love you! Pair this dish with Michael Pozzan Russian River Chardonnay.”

Heat oil in a large Dutch oven. Sauté garlic, shallots and celery over medium heat. Do not let garlic burn. Add tomatoes, crushed pepper, both herbs, parsley and wine. Simmer for one hour on medium low. Season with salt and pepper. If sauce seems too thick, add water or chicken broth. At this point, the sauce can be made a day ahead and would be even better.


Cook pasta according to directions on the package. After sauce has finished cooking, turn up the heat slightly and add scallops and prawns. Do not boil. Cook for 10 to15 minutes. Add clams and cover until the clams open. Discard any clams that do not open. Add crabmeat and warm through. Toss with cooked pasta. Drizzle a little extra virgin olive oil over each individual serving.