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

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

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Ingredients

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