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Zuppa Di Pesce Fra Di Avolo

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Zuppa di pesce is an Italian fish stew packed with clams, mussels, and other seafood. This recipe includes pasta and spices things up with red chilli flakes. It's always a favorite on Christmas Eve. Best served with a nice red wine and Frank Sinatra playing in the background!

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
  • ¼ 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
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.
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