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I read this recipe with great interest because Cioppino is one of my favorite dishes to eat. Living in Southern California we used to make the usual tomato base but this recipe strikes me as different and worth trying. I do have a question about it though. The picture shows what appears to be fettuccini in the bowl but there is no mention of it in the ingredients or directions… Is this an optional item and we can use any type of pasta like spaghetti? I plan to make this dish because as the weather has turned cold, (Once again) a good bowl of hearty Cioppino would surely hit the spot. Living in the Pacific Northwest lends itself to a wide choice of ingredients from the sea.


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