Cioppino, Calabrese - cooking recipe

Ingredients

Sauce Base
2 -3 onions, medium chopped
1 -2 garlic clove
2 (14 ounce) cans diced tomatoes
2 (4 ounce) cans tomato sauce or (4 ounce) cans puree
red wine (Chianti, Burgundy, Merlot)
Italian spices
olive oil
water
Seafood
7 large dungeness crabs, cleaned and cracked just before addition to the sauce (live if possible)
10 lbs clams, scrubbed clean. (Discard any that are open)
2 lbs mussels (optional)
5 lbs prawns, rinsed (in shells)
1 lb oyster, fresh with liquor (optional)

Preparation

Sauce Base:
Chop or mince onions and garlic. Saute' in olive oil until translucent.
Add diced tomatoes and 2 14oz cans water.
Add tomato sauce or puree plus two 4oz cans water.
Add 1 14oz can red wine.
Add Italian seasoning to taste.
Adj1ust amount of sauce depending on quantity and size of seafood.
Seafood:
About 30 minutes before serving, add clams and mussels.
10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
5 minutes later, add prawns and oysters.
When crab and prawn shells turn red and the clams open the dish is ready to serve.
Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.