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Vine Street Café's zoodles fra diavolo

Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Servings: 3 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 jar VSC Basic Heirloom Tomato Sauce
  • 12 littleneck clams
  • 15 to 20 mussels
  • 8 to 10 shrimp size u16 to u20
  • 1 tbsp butter optional
  • 1 lb julienned zucchini about 4 zucchini
  • sea salt, cracked pepper, dried chili flakes to taste
Garnishes
  • 1 to 2 tbsp extra virgin olive oil
  • 1 handful freshly torn basil leaves
  • toasted baguette with salted butter
  • 1 handful parmesan cheese optional
  • fresh chilies optional

Method
 

  1. Add the tomato sauce and all the seafood together in large stock pot or wok.
  2. Add a pinch of dried chili flakes and top with a fitted lid. Turn the heat to high.
  3. Bring to a boil (about 6 to 8 minutes). Use a pair of tongs to stir the ingredients around.
  4. Add the julienned zucchini, a sprinkle of sea salt, a crack of pepper, and place the lid back on.
  5. Cook for about 3 to 4 more minutes.
  6. Garnish with a handful or freshly torn basil leaves and a few good glugs of extra virgin olive oil.
  7. Serve immediately with some crusty bread. Enjoy!