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Zuppa di Pesce
Recipes
Zuppa di Pesce
4 servings
30 minutes total

Ingredients

  • 8 oz linguine pasta
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 12 littleneck clams, scrubbed
  • 12 mussels, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 8 large peeled/deveined shrimp, tails off
  • 4 oz clam juice (or seafood stock)
  • 1 (19-oz) can Manhattan clam chowder
  • ½ cup tomato basil pasta sauce

Steps

    1. Bring water to a boil for pasta. Prepare pasta following package instructions. Chop parsley. Scrub and rinse clams and mussels.
    2. Preheat large stockpot on medium-high 2–3 minutes. Place oil and garlic in pot; cook 1–2 minutes, stirring occasionally, or until lightly browned.
    3. Add clams, mussels, shrimp, and clam juice; cover and steam 3–4 minutes or until clams and mussels open and shrimp are pink and opaque. Remove all seafood immediately from pot. Discard clams and mussels that remain closed after cooking.
    4. Reduce heat to medium-low. Stir in chowder and pasta sauce; simmer 3–4 minutes to blend flavors. Add pasta and seafood to sauce; toss to coat evenly. Sprinkle with parsley. Serve.

Amount per ¼ recipe serving: Calories 430, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 65mg, Sodium 1130mg, Total Carb 60g, Fiber 3g, Sugars 6g, Protein 28g, Calc 6%, Vitamin A 30%, Vitamin C 25%, Iron 35%