Zuppa Di Pesce Fra Di Avolo recipe
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Ingredients
- 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
Nutrition Info
- 775.2 caloriescarbohydrate: 80.5 gcholesterol: 329.5 mgfat: 17.2 gfiber: 6.8 gprotein: 72 gsaturatedFat: 2.6 gservingSize: -sodium: 957.3 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Zuppa Di Pesce Fra Di Avolo
Directions
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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.