| 1/4 cup | extra virgin olive oil |
| 1/2 cup | finely chopped shallots |
| 12 oz. | fresh cod fillets, cut into chunks |
| 8 oz. each | fresh clams, mussels, and shrimp (peeled and deveined) |
| 2 tsp. | salt |
| 2/3 cup | white wine |
| 1 (8 oz.) jar | clam juice |
| 1-1/2 quarts | water |
| 3/4 cup | BARILLA Pastina |
| 1 cup | thin carrot strips |
| 2/3 cup | half & half |
| 1/8 tsp. | saffron powder |
| 1/4 tsp. | white pepper |
| 2 tbsp. | fresh chopped chives |
SCRUB clams and mussels. Remove beard on mussels.
HEAT oil in an 8 quart pot over medium heat. Add shallots; sauté 1 minute.
ADD cod, clams, mussels, shrimp and salt. Cook 4 minutes, stirring occasionally.
ADD white wine. Continue cooking 3 to 4 minutes, reducing by about one half. Stir in clam juice and water. Bring to a boil; add Pastina and carrots. Cook 6 minutes, stirring occasionally.
ADD half & half, saffron, and pepper; simmer one minute. Garnish with chives to serve.
Makes 8 to 10 servings
Substitute 2 1/2 ounces chopped, fresh clams for clams in shells, or one can (6 1/2 oz.) of chopped clams, drained. If using cooked clams, add them with half & half.