Recipe By Charles Anthony
Rating
Published Apr 4th
Prep 30m Cook 1h 10m Additional - Ready In 1h 40m
Servings 10 servings Calories 775.2

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

Recipe 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
  • 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

Cooking Directions

  1. 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. 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. 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. 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

  • Calories 775.2
  • Carbohydrate 80.5 g
  • Cholesterol 329.5 mg
  • Fat 17.2 g
  • Fiber 6.8 g
  • Protein 72 g
  • Saturated Fat 2.6 g
  • Sodium 957.3 mg
  • Sugar 0.5 g

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Reviews

  1. This was wonderful! Made it for a Christmas eve dish. I used meat from two small lobster tails as a treat and used a little less spice as I had guests that didn't like too much heat.I made one mistake which was using Cherrystone clams instead of little necks ( price was HORRIBLE!) Clams were - Read more ...
  2. Delicious! Easy to make and so good maybe even better the next day as leftovers. Feed party of 10 and still had a lot remaining. Next time will use less mussels but will definitely make again!
  3. 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 dish). Doubled the garlic and spices because too tomato-y without it. Put a bay leaf in too. Also - Read more ...
  4. 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.
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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
  8. 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 - Read more ...
  9. This was an excellent dish.
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