Zuppa Di Pesce Fra Di Avolo

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.