Linguini With White Zuppa De Pesce

By smleonard

Ingredients

• 4-6 anchovy fillets
• 8 cloves garlic (peeled and pressed)
• 1 3-fl. oz. olive oil
• 16 each little-neck clams (left whole, washed and brushed)
• 10-12 fl. oz. white wine
• 1 each 1 1/2-2 # live Maine lobster (cut in half long-way claws lightly cracked)
• grated Parmesan cheese (for seasoning)
• whole dried basil (for seasoning)
• whole dried oregano (for seasoning)
• whole dried thyme (for seasoning)
• crushed red pepper (for seasoning)
• 12 each 16/20 count pink shrimp (peeled and deveined)
• 12 each 10/20 count sea scallops
• 6-8 fl. oz. clam juice
• 2 mussels (washed and beards pulled)
• 1/2 bunch flat Italian parsley (picked and rough chopped)
• 1 linguini
• kosher salt for seasoning pasta water

Details

Servings 4

Preparation

Step 1

Place anchovy fillets, garlic and olive oil in a large (6 quart) Dutch oven and begin to sauté, stirring occasionally until garlic turns golden and anchovies begin to dissolve. Add clams, wine, crushed red pepper and approximately 1 tablespoon of mixed dried herbs in a 3-2-1 ratio (3 parts basil-2 parts oregano-1 part thyme), cover and simmer until the clam almost ready to open. Add lobster, cover and cook for another minute or two. When lobster appears half cooked (slightly red) add shrimps and scallops and clam juice, cover and cook another few minutes. When shrimps and scallops appear halfway cooked (parts of them solid in color), add mussel and chopped parsley, cover and cook until mussels all open. When all of the mussels are open the dish is cooked. If a few mussels don’t open they may be dead and should be discarded. Reserve hot until pasta is finished cooking. While Zuppa is cooking, have a pasta pot with boiling water that has been salt to a slight ocean flavor ready. When mussels are added to the Zuppa, place linguini in the water and cook to desired degrees of doneness. Drain pasta well and place into a large serving dish. Pour Zuppa over pasta and arrange shell fish in a decorative manor.