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Zuppa Di Pesce Fra Di Avolo

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PREP TIME
30 min
COOKING TIME
70 min
TOTAL TIME
100 min
SERVINGS
10 servings
Dinner Italian
Zuppa Di Pesce Fra Di Avolo
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
Instructions
1
Gather all necessary ingredients beforehand.
2
Heat 3 tablespoons of olive oil in a large skillet over medium heat; cook and stir the seafood mixture, consisting of scallops, shrimp, and calamari rings, in the hot oil until they are opaque and the calamari is cooked through, and the shrimp turn pink, approximately 5 minutes.
3
Meanwhile, bring a separate pot of water to a rolling boil and add mussels and littleneck clams to the boiling water; cook until the shells open, roughly 3 minutes.
4
Next, remove the shellfish and rinse them with hot water to clean them thoroughly.
5
In a separate pot, combine crushed tomatoes, water, 2 cans of chopped clams, 1/4 cup of olive oil, a finely chopped onion, red pepper flakes, minced garlic, dried oregano, fresh parsley, and salt; bring the mixture to a boil.
6
Subsequently, stir in the cooked seafood mixture, including mussels and littleneck clams that have been opened, into the tomato sauce. Reduce the heat to a low simmer and let it cook for 1 hour.
7
About 10 minutes prior to serving, bring a large pot of lightly salted water to a rolling boil; cook the linguine at a boil until it is tender yet still retains some firmness to the bite, approximately 10 minutes; drain and rinse the pasta in hot water to prevent it from sticking together.
8
Serve the seafood and sauce over cooked linguine.