Recipe of Risotto Frutti Di Mare

Zuppa Di Pesce Fra Di Avolo

Reserve the heads and the shells to make the stock.

Recipe Summary Zuppa Di Pesce Fra Di Avolo

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

Ingredients | Risotto Frutti Di Mare

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

¼ 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

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.

Info | Risotto Frutti Di Mare

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

TAG : Zuppa Di Pesce Fra Di Avolo

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