Zuppa Di Pesce Fra Di Avolo

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 littlenecks clams , scrubbed and rinsed
• 3 cans crushed tomatoes , 14.5 ounce
• 1 cup water
• 2 cans chopped clams , 6.5 ounce
• 0.25 cups 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 packages linguine pasta , 16 ounce

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   Remove shellfish and rinse with hot water.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Serve seafood and sauce over pasta.