Jun 09 2026
Restaurants›Tarantella Ristorante & Pizzeria›Zuppa De Pesce Recipe

Zuppa De Pesce Recipe

Inspired by Tarantella Ristorante & Pizzeria
Time45m
Serves4

Clams, mussels, shrimp, bay scallops & calamari sautéed with fresh tomatoes served over linguine.

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Ingredients

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Seafood

Pasta

Sauce

Method

Preparation

  1. 1

    Prepare the seafood

    Rinse the clams and mussels under cold water. Discard any that are open and do not close when tapped. Peel and devein the shrimp if not already done. Clean and slice the calamari into rings.

  2. 2

    Cook the linguine

    In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Cooking

  1. 3

    Sauté garlic

    In a large skillet or pot, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

  2. 4

    Add tomatoes and wine

    Stir in the diced tomatoes, white wine, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for about 5 minutes until the tomatoes soften.

  3. 5

    Add seafood

    Add the clams and mussels to the skillet first. Cover and cook for about 5 minutes until they begin to open. Then add the shrimp, scallops, and calamari. Stir well and cover again, cooking for another 3-5 minutes until all seafood is cooked and opaque.

  4. 6

    Combine with linguine

    Add the cooked linguine to the seafood mixture, tossing to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency. Stir in chopped parsley before serving.

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