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Zuppa Di Pesce Fra Di Avolo

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Recipe Summary Zuppa Di Pesce Fra Di Avolo

An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.

Ingredients | Vegetables Clipart White Background

3 tablespoons olive oil

2 pounds sea scallops

2 pounds large shrimp, peeled and deveined

1 pound calamari rings

24 mussels, cleaned and debearded

24 littleneck clams, scrubbed and rinsed

3 (14.5 ounce) cans crushed tomatoes

1 cup water

2 (6.5 ounce) cans chopped clams

¼ cup olive oil

1 small yellow onion, chopped

2 tablespoons red pepper flakes

1 tablespoon chopped garlic

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon salt

2 (16 ounce) packages linguine pasta

Directions

Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.

Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.

Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.

About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

Info | Vegetables Clipart White Background

prep: 30 mins cook: 1 hr 10 mins total: 1 hr 40 mins Servings: 10 Yield: 10 servings

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