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Ingredients: 8 Roma (or plum) tomatoes Salt and pepper to taste 1 cup white pearl onions, peeled 2 cups orange juice, strained 8 heads baby fennel, cut in half 1/2 cup plus a few tablespoons extra virgin olive oil 8 black mussels, cleaned 8 Manila (or small littleneck) clams, cleaned 1/2 pound squid, cleaned and cut into 1/2-inch rings 8 jumbo prawns, peeled and de-veined, head on 8 scallops, cleaned 2 small cooked and sliced linguica (or spicy pork) sausages, about 8 ounces 12 garlic cloves, peeled and sliced thin 8 whole pieces star anise 2 cups fennel oil (recipe follows) 1 cup fish fumet or stock 9 ounces fettuccine, fresh if possible Note: Soak a tagine in cold water for at least 1 hour before use.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.
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