Receta Cioppino & Pasta Best of Both Worlds

Prepare the Sauce

Heat 1/4-cup olive oil in a stockpot set over medium heat. Add garlic & shallots, sweat until softened. Add fennel, carrot & celery; cook an additional 3 minutes. Add thyme & oregano, along with red pepper. Season with salt & pepper.

Add tomato paste, stirring often. Once the paste cooks down, add 1-cup vermouth, de-glazing the pan. Raise heat to medium-high & continue to cook until the liquid thickens. Add an additional cup of vermouth & continue cooking; until the liquid is reduced by half. Add bay leaves, can of tomatoes with its liquid, 2 cups clam juice & the Worcestershire. Lower heat to a simmer & cover the pot. Cook until the sauce thickens slightly, about 30 minutes.

Turn off heat & remove…