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Stephanie & Tony’s Table: Zuppa di Pesce

Zuppa di Pesce

1/2 lb linguini

6 oz extra virgin olive oil

4 garlic cloves, crushed

2 celery stalks, finely chopped

3 oz scallions, sliced

3 oz white wine

3 oz seafood stock

6 scallops, patted dry

3 oz calamari

6 clams

8 baby clams

1/2 bunch flat leaf Italian parsley, leaves only

12 oz san marzano tomatoes

Directions: 

Cook linguini according to directions on package

Add garlic and oil to a large pan with white wine, seafood stock, and scallions and cook together on medium-high heat

After a few minutes of cooking add in shell fish

Let cook covered for 2 minutes then add scallops and calamari, allow everything to cook until shell fish is cooked and add in tomatoes, parsley, cook until tomatoes warm up and scallops are cooked

Serve over linguini