Cioppino Alla Arrabbiata


  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 4 cloves garlic
  • 1/2 cup dry white wine [or chicken broth ]
  • 1 jar Bertolli® Arrabbiata Sauce
  • 3 Tbsp. chopped fresh parsley leaves
  • 2 Tbsp. chopped fresh basil leaves
  • Finely grated peel of 1 lemon
  • 18 littleneck clams, well scrubbed
  • 1 1/2 lbs. mussels, well scrubbed
  • 1 lb. fresh or frozen uncooked large shrimp, peeled and deveined


  1. Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Stir in wine and cook 1 minute. Stir in Sauce, parsley, basil and lemon peel. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in clams, mussels and shrimp. Simmer covered, stirring once, 10 minutes or until clams and mussels open and shrimp turn pink. (Discard unopened shells.)
  2. Serve in shallow bowls and, if desired, with crusty Italian bread.