10 servingsPrep Time
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