Zuppa De Pesce Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add linguine and cook until just al dente according to package instructions (usually 8–10 minutes). Reserve 240 ml (1 cup) of pasta cooking water, then drain the pasta and set aside, keeping it warm.

Clean and dry seafood

Rinse mussels and clams under cold water, discard any with open shells that don't close when tapped. Pat shrimp and calamari dry with paper towels to ensure a good sear.

Season seafood

Lightly season shrimp and calamari with 1/4 tsp salt and a few grinds of black pepper. Keep shellfish refrigerated until ready to add.

Sauté aromatics

In a large wide skillet or sauté pan over medium heat, add 2 tbsp olive oil and 2 tbsp butter. When butter foams, add the minced garlic and minced shallot. Sauté 1–2 minutes until fragrant and softened but not browned.

Deglaze with wine

Increase heat to medium-high, pour in 200 ml dry white wine and use a wooden spoon to scrape any browned bits from the pan. Bring to a simmer and let the wine reduce by about half (about 3–4 minutes).

Add stock and shellfish

Add 250 ml fish or seafood stock, 1 tsp red pepper flakes, and the lemon zest. Bring the liquid to a simmer. Add the mussels and clams, cover the pan, and cook 4–6 minutes until the shells open. Discard any that remain closed.

Cook shrimp and calamari

Remove the cover, add the shrimp and calamari rings, and continue cooking uncovered 2–3 minutes until shrimp turn pink and calamari are just tender. Do not overcook. Taste the broth and add up to 1/2 tsp more salt and pepper if needed.

Finish with butter and lemon

Reduce heat to low. Stir in the remaining 2 tbsp butter, the juice of 1 lemon, and 2 tbsp chopped parsley to mount the sauce (whisk or swirl to emulsify). If the sauce seems thin, add up to 120–240 ml reserved pasta water a few tablespoons at a time to reach desired consistency.

Toss with pasta

Add the drained linguine directly to the pan with the seafood and sauce. Toss gently with tongs to coat the pasta, warming everything together for 1 minute so pasta absorbs some sauce. If necessary, add a splash of reserved pasta water to loosen.

Plate

Divide linguine and seafood among 4 warmed bowls. Spoon extra sauce over each portion. Drizzle each serving with 1 tsp extra-virgin olive oil, sprinkle remaining parsley, and grind a little fresh black pepper on top.

Serve

Serve immediately with lemon wedges on the side for squeezing.