Recipe by Charles Anthony
"An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background."
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large shrimp, peeled and deveined
mussels, cleaned and debearded
littleneck clams, scrubbed and rinsed
3 (14.5 ounce) cans
2 (6.5 ounce) cans
yellow onion, chopped
red pepper flakes
2 (16 ounce) packages
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 the kind of recipe that you can vary slightly to adapt to your needs and taste. We substituted the water with the juice of the chopped clams. This added to the flavor. Thanks for a great recipe. Will make again.
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! definately my favorite
This was an excellent dish.
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 and didn't "simmer". Other than that, I wouldn't change a thing. My picky 15 year old daughter ate 3 helpings, then went back for more calamari. Delicious!!!
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 cooking the shrimp and scallops. We also had an Old Bay seasoning bag so we used that when cooking the clams and mussles. It was so good. Even the kids devoured it! We'll be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Zuppa Di Pesce Fra Di Avolo
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 154
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