Zuppa Di Pesce Fra Di Avolo

Zuppa Di Pesce Fra Di Avolo - Soup Recipes

Everyone loves a good soup. And with the fall season coming to an end, it’s time for us to start thinking about what we’re going to be cooking up in our kitchens this winter. For those of you who are looking for some inspiration, I’ve got just the thing! This Zuppa Di Pesce Fra Di Avolo is perfect for cold weather and will make your kitchen smell like home. Give it a try and let me know how you liked it!

prep: 30 mins, cook: 1 hr 10 mins, total: 1 hr 40 mins, Servings: 10, Yield: 10 servings

Ingredients:

¼ cup olive oil

1 pound calamari rings

2 (16 ounce) packages linguine pasta

1 teaspoon salt

1 teaspoon dried parsley

2 pounds sea scallops

3 tablespoons olive oil

1 cup water

24 mussels, cleaned and debearded

2 tablespoons red pepper flakes

24 littleneck clams, scrubbed and rinsed

2 pounds large shrimp, peeled and deveined

1 teaspoon dried oregano

2 (6.5 ounce) cans chopped clams

3 (14.5 ounce) cans crushed tomatoes

1 tablespoon chopped garlic

1 small yellow onion, chopped

Instructions:

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.

Nutrition Facts:

Per Serving: 775 calories; protein 72g; carbohydrates 80.5g; fat 17.2g; cholesterol 329.5mg; sodium 957.3mg.

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