Zuppa di Pesce

5 from 1 vote

Mom & Nonna;s cozy Italian seafood pasta loaded with mussels, shrimp, calamari, and octopus simmered in a garlicky San Marzano tomato sauce. Serve it tossed with spaghetti, linguine, or bucatini for a restaurant-worthy meal right at home.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Keyword: Comfort Food, Date Night, Family Dinner, Fresh Marinara Sauce, Homemade, Italian, The Cooking Mawma

Servings:

Equipment

1 Large, deep skillet or Dutch oven with a lid

Ingredients

1 lb spaghetti or linguini or bucatini
2 lbs fresh mussels
1 baby octopus cleaned and cut into bite-size pieces
1 lb large shrimp peeled and deveined
1/2 lb fresh calamari cleaned and sliced into rings
1/2 cup extra-virgin olive oil
5 garlic cloves thinly sliced
1 tsp red pepper flakes
5 sprigs fresh parsley
1/4 cup dry white wine
2 28 oz cans San Marzano crushed tomatoes
2 tsp shrimp bouillon powder optional
2 tbsp butter
1/4 cup fresh parsley chopped
Salt to taste
Pepper to taste

Instructions

Clean the seafood. Scrub the mussels under cold running water and remove any beards. Discard any cracked mussels or any open mussels that don't close when gently tapped. Rinse the shrimp, calamari, and octopus under cold water and pat dry. Cut the calamari into rings and the octopus into small, bite-size pieces.
Start the sauce. In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic, red pepper flakes, and parsley sprigs. Cook for 2–3 minutes, stirring frequently, until fragrant. Remove and discard the parsley sprigs.
Cook the mussels. Add the mussels, cover and cook for 3-4 minutes or until mussels begin to open. Discard any mussels that remain closed.
Add the rest of the seafood. Add the octopus, shrimp and calamari, along with the butter white wine, salt and pepper and parsley and cook for about 5-10 minutes.
Build the tomato sauce. Add the crushed tomatoes and shrimp bouillon, if using, to the same pan. Season lightly with salt and black pepper. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 45 minutes, stirring occasionally.
Cook the pasta. While the sauce finishes, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain.
Serve. Toss the cooked pasta with enough of the seafood tomato sauce to generously coat it. Divide among bowls and spoon the remaining seafood and sauce over the top. Finish with fresh parsley and serve immediately. Enjoy!

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