Start to finish: 30 minutes
2 tablespoon extra virgin olive oil, plus more for garnish
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
4 anchovy fillets (optional)
2/3 cup dry white wine
2 cups clam broth
2 cups fish stock
12 shrimp (21/25 count), heads and tails on, if desired
1/4 pound of squid, tubes and tentacles, tubes sliced into 1/4-inch rings
1 1/2 pound small clams
1 lb mussels, debearded and scrubbed
1/2 pound bay scallops
1 pound king crab leg, cracked into 6 portions (or 1/4 pound lump crab meat)
1/4 pound white flesh fish, such as haddock, cod, or halibut
1/2 cup diced Roma tomatoes
1 lb linguine, cooked, for serving
1/4 cup chopped parsley
Sliced pickled peppers, for garnish (optional)
Heat oil in a sauce pot over medium heat. Add garlic, pepper flakes, and anchovies, if using. Cook until fragrant, about 1 minute. Add wine and cook until it reduces by about half, about 5 minutes.
Add clam broth and fish stock and bring to a light simmer.
Add the shrimp, squid, clams, mussels, and scallops and slowly poach until the fishes become firm and the mussels open, about 5 minutes.
Add the crab, white fish, and tomatoes and cook gently, lowering the heat as needed to maintain a simmer, until firm, about 3 minutes. Take care not to overcook the fish, or it will flake apart when served.
Remove from the heat and ladle into serving dishes over the pasta. Garnish with parsley and peppers, if using, and drizzle with olive oil before serving.
Nutrition information per serving: 624 calories; 81 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 170 mg cholesterol; 1637 mg sodium; 69 g carbohydrate; 3 g fiber; 3 g sugar; 59 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.