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Zuppa di Pesce
Ferraro Zuppa di Pesce


  • 1 pound Marino linguine
  • 2 tablespoons salt, plus 1½ teaspoons
  • 6 tablespoons Vitale extra virgin olive oil
  • 1 cup finely chopped yellow onion
  • 2 tablespoons thinly sliced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can Vitale ground unpeeled tomatoes
  • 1 pound shrimp, peeled and deveined
  • 1 pound whole Marino clams
  • 1 pound Marino mussels
  • ¼ cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh parsley leaves
  • ⅓ cup Marino freshly grated parmigiano reggiano


Cook Marino linguine per package instructions, once cooked but still slightly firm, or al dente, remove from heat and drain, reserving ½ cup of pasta cooking water separately. Place Marino linguine in a large, warmed bowl and drizzle with 2 tablespoons of Vitale extra olive oil. Cover and set aside as you prepare the sauce.

Set a large, 14-inch sauté pan over medium-high heat. Add the remaining 4 tablespoons Vitale extra virgin olive oil and onions. Sauté onions until lightly caramelized, about 3 to 4 minutes. Add garlic and red pepper flakes to pan. Toast garlic until browned, about 30 to 45 seconds. Add white wine to pan and cook until nearly completely reduced, about 2 minutes. Add tomato paste, Vitale ground unpeeled tomatoes, reserved pasta cooking water, and remaining 1½ teaspoons salt to pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add shrimp, Marino clams, Marino mussels and basil to pan, cover, and cook until the Marino clams and Marino mussels open, about 4 to 5 minutes. Toss to combine, and remove sauce from stove. Add pasta to sauce and parsley, toss to combine. Serve with Marino freshly grated parmigiano reggiano for garnishing.