- 2 tablespoons extra-virgin olive oil
- 1/2 small red onion, thinly sliced
- 2 large ripe tomatoes, peeled, seeded, chopped
- 3/4 cup dry white wine
- 1 1/2 cups bottled clam juice
- 1 pound small clams, scrubbed
- 1 1/2 cups matchstick-size strips fennel (about 1 bulb)
- 1 cup matchstick-size strips red bell pepper (about 1/2 large pepper)
- 1/2 cup matchstick-size strips zucchini (about 1 small)v
- 1 pound mussels, scrubbed, debearded
- 1 pound smoked linguiça or chorizo sausage, cut into matchstick-size strips
- 1/2 cup Kalamata olives, pitted, halved
- 2 tablespoons chopped fresh Italian parsley
- Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.