Rigatoni with Sea Bass and Tomatoes
Ingredients
- 12 ounces rigatoni
- 1/4 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
- 1 cup bottled clam juice
- 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
- Salt
- 1/4 cup chopped flat-leaf parsley
Organization Tags
Tags easily organize your Recipe Library
Comments