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Publix Aprons

Zuppa di Pesce

Zuppa di Pesce
Total Time:
30 minutes


8 oz linguine pasta
2 tablespoons fresh Italian parsley, coarsely chopped
12 littleneck clams, scrubbed
12 mussels, rinsed
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
8 large peeled/deveined shrimp, tails off
4 oz clam juice (or seafood stock)
1 (19-oz) can Manhattan clam chowder
1/2 cup tomato basil pasta sauce


  1. Bring water to a boil for pasta. Prepare pasta following package instructions. Chop parsley. Scrub and rinse clams and mussels.
  2. Preheat large stockpot on medium-high 2–3 minutes. Place oil and garlic in pot; cook 1–2 minutes, stirring occasionally, or until lightly browned.
  3. Add clams, mussels, shrimp, and clam juice; cover and steam 3–4 minutes or until clams and mussels open and until shrimp turn pink and opaque. Remove all seafood immediately from pot. Discard clams and mussels that remain closed after cooking.
  4. Reduce heat to medium-low. Stir in chowder and pasta sauce; simmer 3–4 minutes to blend flavors. Add pasta and seafood to sauce; toss to coat evenly. Sprinkle with parsley. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 440kcal; FAT 9.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 1170mg; CARB 60g; FIBER 4.00g; SUGARS 5g; PROTEIN 30g; CALC 10%; VIT A 30%; VIT C 25%; IRON 35%

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