Source: Executive chef Peter Godsell, Vinny Testa’s Restaurant Wynnewood, PA 2 ounces saffron oil 5 lobsters 9 clams 2 teaspoons garlic Pinch crushed red pepper 15 mussels 4 shrimp 12 ounces plum tomatoes 6 ounces Italian parsley 1 pinch salt Read More …