An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.
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 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
- ¼ cup olive oil
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 775 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat3g | 13% |
Cholesterol330mg | 110% |
Sodium957mg | 42% |
Total Carbohydrate81g | 29% |
Dietary Fiber7g | 24% |
Total Sugars1g | |
Protein72g | |
Vitamin C34mg | 171% |
Calcium259mg | 20% |
Iron29mg | 162% |
Potassium1578mg | 34% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this