Zuppa Di Pesce Fra Di Avolo
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Recipe Summary Zuppa Di Pesce Fra Di Avolo
An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.Ingredients | Transparent Background Birthday Cake Png Image3 tablespoons olive oil2 pounds sea scallops2 pounds large shrimp, peeled and deveined1 pound calamari rings24 mussels, cleaned and debearded24 littleneck clams, scrubbed and rinsed3 (14.5 ounce) cans crushed tomatoes1 cup water2 (6.5 ounce) cans chopped clamsΒΌ cup olive oil1 small yellow onion, chopped2 tablespoons red pepper flakes1 tablespoon chopped garlic1 teaspoon dried oregano1 teaspoon dried parsley1 teaspoon salt2 (16 ounce) packages linguine pastaDirectionsHeat 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.Info | Transparent Background Birthday Cake Png Imageprep: 30 mins cook: 1 hr 10 mins total: 1 hr 40 mins Servings: 10 Yield: 10 servings
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