Acqua Pazza With Sea Bass And Clams Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1450
FAT
307%
CHOL
105%
SOD
87%

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Ingredients for 4 servings

1 pound black mussels, debearded, rinsed several times and drained

Freshly ground black pepper

2 cups basil leaves, packed

1 yellow zucchini, ends trimmed, thinly sliced

1 green zucchini, end trimmed, thinly sliced

1 red bell pepper, cored, seeded, 1/4-inch dice

8 tablespoons olive oil

1 pound Littleneck clams, rinsed several times and drained

Generous pinch saffron threads

1 cup olive oil

4 tablespoons Basil Oil, recipe follows

10 basil leaves, chiffonade

4 (6-ounce) sea bass fillets

2 Italian eggplants, ends trimmed, thinly sliced

1 tablespoon minced garlic

1/4 teaspoon cayenne pepper

2 cups tomato concasse

1/2 cup dry white wine

1 large onion, thinly sliced

Salt

1 tablespoon butter

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