Ingredients 1-8.8 oz box Notta Pasta Vermicelli, broken in half
3 tablespoons olive oil, divided
1 large onion, chopped
4 large cloves garlic, finely minced
3 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 tablespoons dried basil
3 teaspoons dried oregano
2 bay leaves
1 cup red wine
1-15 oz can diced tomatoes
2-8 oz cans clam juice
3-8 oz cans tomato sauce
1 pound skinless salmon fillet, cut into 1-inch pieces
1 lb bay scallops
1/2 cup finely chopped Italian (flat leaf) parsley

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick soup pot, heat 2 tablespoons oil over medium heat. Sauté onions and garlic until almost wilted.
3.	Add celery, green pepper, salt and pepper. Sauté vegetables, stirring occasionally, until tender crisp.
4.	Add basil, oregano and bay leaves. Stir for 1 minute.
5.	Add red wine, tomatoes, clam juice and tomato sauce. Stir to combine. Bring to a boil and simmer for 10 minutes.
6.	Boil Notta Pasta according to directions on box. Drain, rinsing quickly. Toss with remaining 1 tablespoon olive oil. Divide evenly between 8 bowls.
7.	Add salmon, scallops and parsley to broth. Cook 3-5 minutes or until fish and scallops are just done. Be careful not to overcook. The scallops should be tender not rubbery.
8.	Ladle Cioppino over pasta and serve immediately.