Ingredients
3 pounds assorted salt-water fish
12 clams
1/2 cup olive oil
3/4 cup chopped onions
2 cloves garlic, minced
1 cup dry red wine
1 20-ounce can tomatoes, drained
1 1/2 teaspoons salt
1/2 teaspoon crushed dried red peppers
2 tablespoons minced parsley
Directions
Be sure the fish you buy is salt-water fish and buy a few kinds, in slices.
Wash and dry it.
Scrub the clams under cold running water.
Heat the oil in a saucepan; saute the onions and garlic 5 minutes.
Add the wine; cook until reduced to half.
Mix in the tomatoes, salt and red peppers.
Arrange the fish (not the clams) in it.
Bring to a boil and cook over low heat 25 minutes.
Add the clams and parsley; cover and cook 5 minutes longer, or until clams open.
Serve in deep plates with garlic toast.
Serves: 6-8.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery. | 
