Zuppa Di Pesce Fra Di Avolo

Yield

10 servings

30

70

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

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.

Calories: 775 kcal

Carbohydrates: 80.5 g

Cholesterol: 329 mg

Fat: 17.2 g

Fiber: 6.8 g

Protein: 72 g

Sodium: 957 mg