Zuppa Di Pesce Fra Di Avolo
Description
Zuppa di pesce is a rustic Italian seafood stew packed with shellfish, tomatoes, and herbs. This version spices things up with red chili flakes.
Ingredients
•
3 tablespoons olive oil
•
2 pounds sea scallops
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2 pounds large shrimp, peeled and deveined
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1 pound calamari rings
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24 mussels, cleaned and debearded
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24 littleneck clams, scrubbed and rinsed
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3 (14 1/2 ounce) cans crushed tomatoes
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1 cup water
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2 (6 1/2 ounce) cans chopped clams
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1/4 cup olive oil
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1 small yellow onion, chopped
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2 tablespoons red pepper flakes
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1 tablespoon chopped garlic
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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1 teaspoon salt
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2 (16 ounce) packages linguine pasta
Directions
1
Gather all ingredients.
2
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.
3
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.
4
Remove shellfish and rinse with hot water.
5
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.
6
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.
7
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.
8
Serve seafood and sauce over pasta.