This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and broccoli florets.
- 1 lb of mussels
- 6-8 clams
- 1/2 lb Sea Scallops
- 1/2 lb shrimp
- 1/2 lb Fillet of Sole or talapia
- 1/2 lb linguine cooked
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tsp dried thyme
- 1/4 tsp crushed red pepper
- 1/2 bunch fresh parsley chopped
- 1 can chopped clams ( optional for white)
- 2 cups marinara sauce (optional for red)
- 1/2 cup white wine
- 2 tbsp olive oil
- Peel and devein shrimp, if scallops are very large cut into 1 inch pieces.
- I like to shuck the clams and give them a rinse just before cooking. If you donât do that and steam the clams open, be careful adding salt. If using lobster tail, split down the middle and pull out of shell except for the very end. Cook attached to shell for flavor. You want the seafood to be around the same thickness for even cooking. If adding a large tail, either cut them lengthwise into thinner pieces or start cooking them first before adding the rest.
- Heat a large pan and add oil. Add Garlic when oil is hot but not smoking. If oil smokes discard and let pan cool a bit and start again. Add seafood, shells on bottom and lay the fish on top.
- Add white wine and cover for a minute. cook about two minutes uncovered.
- During that time add the dried herds and half the parsley. Mix well and add marinara sauce. Cover and cook until ready.
- Serve over linguine and garnish with remaining parsley.
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|Amount Per Serving||%DV|
|Serving Size 1277g|
|Recipe makes 2 servings|
|Calories from Fat 286||21%|
|Total Fat 32.19g||40%|
|Saturated Fat 5.85g||23%|
|Trans Fat 0.0g|
|Total Carbs 137.52g||37%|
|Dietary Fiber 11.8g||39%|