Zuppa Di Pesce Fra Di Avolo

Zuppa Di Pesce Fra Di Avolo

7
Charles Anthony 1

"An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background."
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Ingredients

1 h 40 m servings 775 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 775 kcal
  • 39%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 80.5g
  • 26%
  • Protein:
  • 72 g
  • 144%
  • Cholesterol:
  • 329 mg
  • 110%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7

Excellent recipe! Made this for 4, left out the scallops and littlenecks just because we didn't have any. Otherwise, we followed the recipe as written and it came out with great results. This is...

This was an excellent dish.

tried this recipie and wow!!!! thats all i can say. i couldnt believe i made something that tasted so so good. easy to make and delicious!!!!! nothing to tweak. make it exactly as it says! defin...

Used a pound of mussels, a pound of littlenecks, pound of shrimp, a pound and a half of calamari, and maybe ten scallops (weren't high quality so i didn't want that sharp taste to get in the dis...

OMG. Just as good as our local restaurant. I halved the recipe, but kept the tomato sauce the same, to have enough to submerge all the seafood otherwise the mussels and clams kind of sat on top ...

This is a delicious and hearty dish . I served with an appetizer of chopped salad served in endive shoots.. Crusty sourdough and a great bottle Cabernet Sauvignon .

My husband had a taste for this so we to the store picked up a few things and we started cooking. We didn't have the calamari rings and we added a bit more garlic and a splash of wine when cook...