Servings: Serves 8–10
- 4 Tbsp. extra-virgin olive oil
- 1 1/2 cups chopped yellow onions
- 6 scallions , chopped
- 1 cup white wine
- 3 cloves garlic , peeled and thinly sliced
- 1 can (28 ounces) crushed tomatoes in puree
- 2 tsp. sugar
- 1 1/2 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 1 1/2 quarts chicken stock
- 1 tsp. saffron powder , dissolved in 1 Tbsp. hot water
- 18 mussels
- 18 clams
- 18 medium raw shrimp
- 1 pound sea bass , cut into 1-inch slices then cut in half (cover in plastic wrap and refrigerate until ready for use)
- 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
- 10 fresh oregano leaves or 1/4 tsp. dried oregano
- 1/2 cup packed Italian parsley , chopped coarsely
- 8 ounces linguine , made with Semolina flour
- 1 Tbsp. table salt
To make the seafood: Rinse the mussels under running water and scrub well with a stiff brush. Use a dry towel to pull off the dark beard and discard along with any opened shells. Place the mussels in a bowl of cold water while you prepare the clams.
Using a stiff brush, scrub the clams under running water to remove bits of sand and barnacles. Discard any that are open and place the rest into the bowl with the mussels; let them soak for 20 minutes. Lift the mussels and clams with your hands so the grit stays on the bottom of the bowl and place in colander to rinse under cool water. Place the mussels and clams back into a dry bowl, cover and store in the refrigerator until you are ready to use them.
Clean the shrimp by removing the shell, keeping the tail intact. Run a paring knife down the back and front of the shrimp to remove the vein. Rinse well, cover with plastic wrap and set aside in the refrigerator until ready to use.
All of this can be made 5 to 6 hours ahead, providing you keep the fish in the refrigerator until you are ready to cook them.
To make the sauce: In a large stockpot over medium-high heat, add the olive oil. Heat for 30 seconds. Add the onions and scallions, cover with a lid and let them sweat about 5 to 8 minutes. Lift the lid, add garlic and sauté for 1 minute. Add white wine and cook down by three-fourths. Then add the canned tomatoes, sugar, salt and red pepper flakes. Bring down the heat to low and simmer for 30 minutes. Pour the chicken stock and saffron into the sauce and bring to a gentle boil.
Add the mussels, clams and shrimp, then cook for 5 minutes. Add the sea bass, thyme and oregano. Turn the heat down to a simmer while you prepare the pasta.
To make the pasta: Bring 4 quarts of water to a boil and add 1 tablespoon of table salt. Cook the pasta according to package directions. Drain well.
To plate the meal: Place half a cup of cooked linguine in a deep bowl and use a ladle to add 2 to 3 helpings of the sauce over the pasta, dividing the succulent mussels, clams, shrimp and sea bass among the bowls. Garnish with chopped parsley.