One Step Cioppino Casserole

• 1 Quart V8 juice
• 2 15 ounce cans chicken stock
• 2 Cups clam juice
• 1/2 Cup white wine
• 2 cups diced tomatoes with juice
• 1 teaspoon dried marjoram, 1/2 teaspoons each thyme and coarse black pepper, 1/4 tsp each basil and red pepper flakes, 2 teaspoons sugar
• 4 Tablespoons freshly grated Parmesan cheese
• 1/4 teaspoon dried mace
• 2 teaspoons prepared, chopped garlic
• 1 pound large, cooked, shelled shrimp
• 2 pounds firm white fish, (halibut, bass, cod), cut into 1 inch chunks
• 2 pounds fresh clams, (may substitute 1 Cup diced, cooked clams and their juice)
• 1 pound small, dry pasta such as shells, bells or corkscrews

1. In 6 quart casserole, or large, deep lasagne pan, combine dry pasta, liquids, seasonings except pepper and Parmesan cheese. Preheat oven to 325 degrees.
2. Carefully add seafood, distributing some of each variety around pan. Bake uncovered, on middle rack of oven, 20 minutes. Sprinkle with black and red pepper and Parmesan cheese, gently stir and bake, uncovered another 15 minutes.
3. Clams should now be opened. Discard any that are not. Taste broth, and correct seasoning/adding salt if needed.
4. Spoon broth, pasta and selection of shellfish/fish into large individual bowls. Have plenty of hot, crusty Italian bread on hand to sop up the delicious juices!

chicken stock, clam juice, white wine, tomatoes, marjoram, freshly grated parmesan cheese, mace, garlic, shrimp, white fish, fresh clams, pasta

Taken from www.epicurious.com/recipes/member/views/one-step-cioppino-casserole-1200695 (may not work)