Zuppa Di Pesce Fra Di Avolo Seafood Stew

Ingredients List

• 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

Instructions

Prepare all the ingredients ahead of time.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add sea scallops, shrimp, and calamari rings, and cook until the scallops and calamari turn opaque and the shrimp turn pink, about 5 minutes.

In a separate pot, bring water to a boil, then add mussels and littleneck clams. Cook until the shells open, about 3 minutes.

Remove the shellfish from the pot and rinse them under hot water.

In a large pot, combine crushed tomatoes, water, 2 cans of chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt. Bring to a boil.

Add the cooked scallops, shrimp, calamari, mussels in their shells, and littleneck clams in their shells to the tomato mixture. Reduce the heat to low and let simmer for 1 hour.

About 10 minutes before serving, bring a large pot of lightly salted water to a boil. Add the linguine and cook until tender yet firm to the bite, about 10 minutes. Drain the pasta and rinse it under hot water to prevent sticking.

Serve the seafood and sauce atop the pasta.

Nutritional Information (per serving)