Name: Ligurian Shellfish Amphora
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 teaspoons freshly ground white pepper; 8 ounces large or jumbo shrimp, shells on; 2 teaspoons Turkish or Aleppo pepper; ⅓ cup extra virgin olive oil; 1 pound mussels; Pinch of saffron threads; ⅔ cup pine nuts; 8 ounces squid, cleaned; 8 ounces large scallops, preferably dry diver scallops; ½ teaspoon Mediterranean oregano; 2 medium tomatoes, peeled, seeded, and sliced; 1 teaspoon sea salt; 1 pound clams; 1 cup fish stock; ½ cup Pinot Grigio or other dry white wine; 2 salted anchovy fillets, cleaned, rinsed, and chopped (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

An amphora is a tall oval clay pot with handles on both sides, used since ancient times as a cooking or storage vessel. Australian-based scientist and foodie Adam Balic gave me this great recipe for a Ligurian shellfish dish prepared in an amphora, which he first tasted at the harbor restaurant La Lanterna in Riomaggiore in the Italian Cinque Terre region. The dish is made with whatever shellfish happen to be available, but it contains no fish. Common ingredients are langoustines, shrimp, c