Zuppa di Pesce Recipes at HSN.com

Preparation Time: 45 minutes

Cooking Time: 3 hours

Serves: 6 servings

Ingredients
for the sauce:
6 large cans chopped Italian tomatoes
1/4 cup olive oil
1 small can tomato paste
2 tablespoons basil
1 teaspoon salt
2 tablespoons oregano
1 large onion chopped
8 cloves garlic chopped
1/2 cup red wine, like a chianti

for the zuppa6 lobster tails
2 pounds large shrimp, deveined and peeled
2 dozen little neck clams, scrubbed
2 lbs mussels, scrubbed
1 pound calamari rings- buy them cut and frozen in any fish market
2 pounds large scallops
traditional Italian sauce
2-3 pounds linguine

Directions
1. In a large sauce pan, place all the tomatoes and 4 cans of water,
2. Add half of the seasonings, stir and simmer.
3. Meanwhile in large skillet, heat olive oil add garlic and onions, half of the seasonings.
4.Once onions are translucent, add tomato paste and one can water stir through and simmer for ten minutes.
5. Add 1/2 cup of red wine to sauce.
5.Add tomato paste mixture to the tomatoes and stir. Let simmer and stir regularly for several hours.
6: After approximately two hours of cooking the sauce which you will stir often, boil the water for linguine.
7. add the lobster tails, first, then calamari then mussels, clams: Simmer for ten minutes
* Add linguine to boiling water and cook to al dente: drain and set aside.
8.add scallops and shrimp to a sauce and cook for only two minutes

Serve the seafood over the linguine:

If you want to make this dish into Seafood fra Diavolo add two- three tablespoons of spicy red pepper to the sauce while it is simmering.

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