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In the Kitchen: Seafood Zuppa

The Rhode Show

Today in The Rhode Show kitchen we welcome Chef Basil Rockwell from Dan’s Place making their delicious Seafood Zuppa.


  • 8 Little Necks
  • 4 U-10 Scallops
  • 3 Jumbo Shrimp
  • 1 Clove garlic chopped
  • 1 Tsp Tarragon
  • 1/2 Cup white wine
  • 1/2 Cup clam juice
  • 1 Tbl spoon butter
  • 4 Oz linguni


  1. Boil the linguini to an al dente texture, about 6 minutes.
  2. Add in the little necks first, followed by scallops and shrimp.*
  3. Add the chopped garlic, tarragon, white wine and clam juice with a little butter at the end.
  4. Stir and serve.

*Be sure the necks are cleaned and opened to insure freshness and taking in the spices.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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