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Stewed Shellfish Pasta with Seasonal Vegetables

A vibrant and comforting starter featuring tender shellfish and fresh autumn vegetables, perfect for a cozy evening.

Starter
Prep 15m · Cook 1h · Total 1h 15m
13 ingredients

This dish draws inspiration from the bustling culinary scenes of Chicago and New York City, where seafood and multicultural flavors converge. The use of fresh shellfish represents the coastal influences, while the seasonal vegetables highlight the harvest of October in Belgium. The stewing technique creates a deep, rich flavor profile, bringing warmth and comfort to the plate. Inspired by Judge Says Immigration Agents Must Wear Body Cameras in Chicago and Zohran Mamdani Explains His Rise.

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic, diced red bell pepper, and zucchini, and cook for another 3-4 minutes until softened.
  3. Stir in the cherry tomatoes, white wine, and vegetable broth. Bring to a simmer.
  4. Add the mixed shellfish, cover the pot, and let cook for approximately 10 minutes until the shellfish have opened and cooked through.
  5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
  6. Once the shellfish are ready, combine the cooked pasta with the stew and gently toss to coat. Season with salt and black pepper.
  7. Garnish with fresh parsley before serving.