Zuppa Di Pesce Fra Di Avolo |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 10 |
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An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background. 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 |
1/4 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:
1. 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.
2. 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.
3. 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.
4. 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.
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