Ingredients
- 1 package Anna Ditalini (1 lb)
- 1 cup Cento Imported Extra Virgin Olive Oil
- 2 Medium White Onion, diced
- 3 Medium Carrots, diced
- 3 Celery Stalks, diced
- 3 Bellino Whole Garlic Cloves, minced
- 1/2 cup Cento Parsley
- 1 cup Dry White Wine
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1 quart Cento Chicken Stock
- 2 cups Water
- 1 can Cento Chick Peas (19 oz)
- 2 cans Cento Tuna Fish in Olive Oil (3 oz)
- 1 lb Shrimp, diced
- 1 lb Scallops
- 1 jar Cento Clam Juice (8 fl oz)
- 1 can Cento Minced Clams (6.5 oz)
- 4 Lemon, zested
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Cento Diced Hot Cherry Pepper Hoagie Spread, for garnish
Directions
On a small sheet tray, toast the pasta until lightly colored in the oven. In a heavy bottom pan, warm 1/2 cup olive oil. Add the carrot, celery, onion and garlic, season with salt and pepper, and sweat until vegetables are soft. Add white wine and reduce by half. Stir in 1/4 cup parsley, toasted pasta and tomato. Bring to a boil, then add chicken stock, water and clam juice. Stir to keep the pasta from sticking, bring to a boil and add chickpeas and tuna. Sauté scallops and shrimp in a separate pan. Let simmer with small bubbles until pasta is almost cooked, then add shrimp. When pasta is cooked to your liking, add clams, lemon zest, remaining parsley and olive oil. Top with seared scallops. Serves 4-6
