- 2 tablespoons extra-virgin olive oil
- 2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise
- 1 tablespoon chopped garlic
- 12 halves Vesuvius Tomatoes (see recipe)
- 1/3 cup dry white wine
- 24 littleneck clams, scrubbed
- 2 cups bottled clam juice
- 32 mussels, scrubbed, debearded
- 6 ounces capocollo or country ham, cut into matchstick-size strips
- 1/3 cup chopped fresh Italian parsley
- 2 tablespoons plus 1/2 cup extra-virgin olive oil
- 2 cups finely chopped onions
- 12 large ripe plum tomatoes, halved lengthwise
- 3 large garlic cloves, peeled, bruised
- 12 fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon dried crushed red pepper
- These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
- Seasoned cured sausage-shaped pork shoulder, available at Italian markets.
- Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
- Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.