Ingredients1 h 40 m servings 775 cals
- 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.
Per Serving: 775 calories; 17.2 g fat; 80.5 g carbohydrates; 72 g protein; 329 mg cholesterol; 957 mg sodium. Full nutrition
ReviewsRead all reviews 10
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...
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! defin...
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 dis...
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 .
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 ...
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 cook...
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!