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" I made this gorgeous cioppino last night in about 15 minutes, using an ingredient I always have on hand: tomato-basil pasta sauce. When I go to the grocery store, there are a few things I almost always pick up: squeezy applesauce, a block of Cheddar cheese, tortellini, tortillas, cereal and marinara sauce. Spaghetti with meatballs in pasta sauce from a jar is one of our go-to meals, but I&amp;#039;ve discovered that that jar of pasta sauce is versatile, from pizza to chicken tenders. I had never made soup with it, though, until last night, with a recipe adapted from Cooking Light.   Don&amp;#039;t get me wrong, I definitely had to go shopping for this. I wanted the seafood to be really fresh, so I bought it yesterday afternoon. I got 8 clams and 8 mussels and 1/2 pound tilapia. I rinsed the clams and mussels, and you may need to remove the beard from the mussels if the worker at the fish counter hasn&amp;#039;t already done it (mine had). Next I heated some olive oil in a deep skillet and added a few red pepper flakes and 2 minced garlic cloves.   I added the 16-ounce jar tomato-basil pasta sauce, 1 1/2 cups clam juice, 1/2 teaspoon dried thyme and 1/2 cup water to the skillet, then added the clams and mussels and closed the lid. Brought everything to a simmer over medium-high heat, checking the shellfish after 8 minutes to see if they had opened (they had; if most haven&amp;#039;t opened, give them a few more minutes, but then discard any that don&amp;#039;t open at all). Then I added 1/4 cup dry white wine, 1/2 teaspoon salt, some grinds of black pepper and 1/2 pound tilapia that I had cut into 1-inch chunks. Simmered 5 minutes to cook the fish through, then served with toasted bread.   A while back I received some free samples of Wolfgang Puck&amp;#039;s line of pasta sauces, so I&amp;#039;ve been experimenting with them a bit. I used the tomato-basil sauce for this recipe, although if I hadn&amp;#039;t been cooking for the kids I would&amp;#039;ve used the spicier arrabbiata. The sauces are all-natural and don&amp;#039;t contain any corn syrup. (In fact, it looks like a couple of the sauces use carrot juice for sweetener.) We&amp;#039;ve liked the flavor. The four-cheese was excellent on our spaghetti and meatballs the other night (it smelled amazing). The 16-ounce jars are smaller than the usual 26-ounce jars, perfect for 4 servings of pasta without ending up with a half-finished jar of sauce languishing in the fridge. I&amp;#039;m only mentioning this because I did like the flavor of these sauces, and they were kid-friendly, too. They&amp;#039;re fairly mild and don&amp;#039;t have a lot of big chunks in them. I&amp;#039;m sold.  My husband and I loved this recipe and have filed it away for when we&amp;#039;re entertaining. The kids were very game to try the shellfish for the first time, but they mostly ate bread with butter dipped into the broth. "^^<http://www.w3.org/2001/XMLSchema#string>
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