Seafood Ragu

Seafood Ragu


Makes 4 to 6 servings


  • 2 tablespoons olive oil
  • 4 whole cloves garlic
  • 1 large shallot, quartered
  • ¼ teaspoon dried red chili
  • ¼ teaspoon smoked paprika
  • 1 teaspoon oregano
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon oregano
  • ¼ cup dry white wine
  • 1 can (14.5 ounces) chopped Italian tomatoes
  • 8 ounces mussels, scrubbed
  • 8 ounces large shrimp
  • 8 ounces littleneck clams
  • 2 tablespoons fresh parsley, chopped
  • Zest and juice from 1 lemon
  • Freshly cooked polenta


6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3 tablespoons unsalted butter

Seafood Ragu

Heat olive oil in large skillet over medium heat. Add garlic and shallot, sauté until softened and just beginning to brown, about 5 minutes. Add red chili, smoked paprika and oregano. Continue cooking, stirring often, 1 to 2 minutes or until fragrant. Increase heat to high and deglaze pan with white wine, scraping up browned bits. Cook 1 to 2 minutes. Stir in tomatoes, salt and pepper; reduce heat to low and simmer 15 minutes. Turn off heat and let cool in skillet.

Food Grinder and grind garlic, shallots and half of chopped tomatoes. Add ground vegetables back to skillet and stir well.

Return skillet to medium heat and bring mixture to a simmer. Add mussels, shrimp and clams, cover and cook 2 to 3 minutes, until just cooked through. Add parsley, lemon zest and juice. Serve immediately over pasta or polenta and additional lemon zest if desired.

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