Zuppa de peche recipe

Objective:

Conclusion:

see below

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

1/4 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.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.

2.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.

3.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.

4.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.