In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. 
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another! 
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before December 10. For more recipes like this, subscribe  to La Gazzetta Italiana.

Buon appetito!

Zuppa di Pesce Marechiara
dalla cucina di Cooking with Nonna

Our Grandmothers have preserved traditional Italian Christmas first courses for many generations. This seafood is in a light tomato based sauce. This recipe originated in the Gulf of Naples area.

Ingredients (for 4):

1/2 lb. Fresh mussels, scrubbed and debearded
6 Little neck clams
3 T. #xtra virgin olive oil
6 Cloves of garlic, sliced 
1/4 tsp. Red pepper flakes, optional
1/2 lb. Fresh calamari, cleaned and cut into rings
1 C. Dry white wine
1/2 lb. Fresh shrimp
1/2 lb. Fresh scallops
1 14 oz. Can cherry tomatoes
1/2 C. Fresh parsley, chopped

Directions: 

Add the clams and mussels to a bowl and cover with cold water. Add a handful of salt and soak for about 15-20 minutes. This will help all the sand come out and settle to the bottom of the bowl.
Put a large stock pot over a medium flame and heat the oil. Add the garlic and red pepper flakes and cook until the garlic is golden, about 30 seconds.
Add the calamari, the mussels and the clams. Saute` for two minutes. Then add the white wine and cook for 1 minute.
Add the cherry tomatoes, shrimp and scallops to the pot. Stir to combine. Cover and cook until all the clams and mussels are open, about 5-7 minutes. Stir in the parsley.
Taste for seasoning and season with salt and black pepper as desired. Serve with crusty Italian bread for dipping.