Seafood Cioppino Pasta
I love a good S.F. Stye Cioppino but for some reason, we usually only have it around the holidays. I’ve also made quite a few seafood pasta dishes that are always super tasty. Since I love the flavors of both, I decided to create my own Seafood Cioppino Pasta. It takes a little time and planning ahead, but the layers and depth of flavor are unreal. To me this is the perfect marriage of Cioppino and Seafood Pasta.
I used to be a recipe follower, like for years! Then it turned into trying the recipe the first time the way it was written on a print out and making notes, adding or subtracting my own ingredients. My husband would always ask me why I didn’t just create my own. I needed that little nudge because it is the best feeling ever to just create something, especially when it turns out delicious! Chances are, it’s similar to something I’ve had or made before but I love adding my own touches. I now keep a notebook in the kitchen to take notes every night about what I cook. If it’s a keeper, I transfer it into a personal recipe notebook that I hope to either publish one day or at very least, pass on to our kids when they leave for college. If it needs work, at least I have a starting point to try to improve it next time.
This Cioppino Seafood Pasta recipe is an original that I’m super proud of. I wasn’t even sure what to call it, because I just haven’t seen anything quite the same anywhere. Some recipes call for clam stock in a seafood pasta. To me, there’s nothing quite like homemade seafood stock. It’s hard to believe you can get such amazing flavor from shellfish shells sautéed with aromatics. This isn’t a difficult recipe, it just takes time to simmer and develop flavor. It can actually be broken down into 3 steps, the stock, the marinara and the pasta. Try it, I promise you will not be disappointed and you’ll be able to taste the love that went into making it!