Zuppa di Pesce Fra Di Avolo

Ingredients

• olive oil (0.375 cup)
• sea scallops (2 pounds)
• large shrimp (2 pounds)
• calamari rings (1 pound)
• mussels (24 )
• littleneck clams (24 )
• crushed tomatoes (3 (14.5 ounce) cans)
• water (1 cup)
• chopped clams (2 (6.5 ounce) cans)
• yellow onion (1 small)
• red pepper flakes (2 tablespoons)
• chopped garlic (1 tablespoon)
• dried oregano (1 teaspoon)
• dried parsley (1 teaspoon)
• salt (1 teaspoon)
• linguine pasta (2 (16 ounce) packages)

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 775
• fat: 17 g
• sats: 3 g
• carbs: 81 g
• fibre: 7 g
• protein: 72 g
• salt: 0 g