669
Ingredients
- 1 lb calamari cleaned and cut in rounds (450 grams)
- 1 lb of shrimp cleaned and deveined
- 2 lbs mussels
- 2 dozens dozens small clams
- 1/2 cup extra virgin olive oil
- 3 cloves garlic sliced
- 1 red dried chili (optional)
- 1/4 cup white wine
- 1 1/4 oz cherry tomatoes can or peeled tomatoes crushed by hand(400 grams)
- Small bunch of fresh parsley chopped and some to garnish
- Salt to taste. Taste before adding because fish has its natural salt.
Instructions
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In a large skillet add your oil, garlic, and chili pepper.
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Put the heat on high and let the garlic turn to a golden color.
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Now add your calamari and shrimps.
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Add your wine and stir for a minute or so until fish has changed in color.
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Remove the fish from the skillet and reduce the liquid until only the oil remains and bubbles.
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Add your cherry tomatoes and cook for 19 minutes until nice and thick.
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Add your clams and mussels and let them open and now add back your shrimps and calamari that you have reserved on the side.
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Chop fresh parsley in, mix well and finish cooking for another 5 minutes.
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Boil a large pot of salted water and once boiling add your spaghetti/linguine.
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As the pasta cooks remove some shells from the clams and mussels and reserve some of the Zuppa di Pesce to use as a topping.
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Using a tong remove the pasta and add to your sauté pan and stir for a minute or so until all well incorporated.
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Now you ready to serve.
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Don't forget to garnish with lots of fresh parsley.
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You can also serve your Zuppa di Pesce with toasted Italian bread.
