Cleaning Mussels and Clams

1. Begin by washing mussels and debearding them by removing the "beard." This is a tough, fibrous string that they use to attach themselves to surfaces like rocks. To remove it, hold the mussel firmly in one hand and use the other hand to pull the beard away from the shell. You might need to give it a little tug to get it off completely. Once cleaned, set it aside.
2. Next, clean the clams by soaking them in salt water for 20 minutes to 1 hour in order to draw out any excess sand. Set aside in a separate bowl.

Cleaning Calamari, Lobster, Shrimp and Scallops

1. Clean the calamari next by cutting off the head and tentacles, removing the quill (transparent backbone), rinsing the tube and tentacles under cold water, and peeling off the skin if desired. Cut the calamari into 1/2-inch rings and set aside.
2. Prepare the lobster tails next by using a scissor to cut the shell down the middle, about ¾ of the way up, and set aside. This will help you achieve evenly cooked tender meat.
3. Place the peeled and deveined shrimp aside as well. If you need to peel and devein shrimp, start by removing the shell from the body and tail. Then, use a small knife or deveining tool to make a shallow cut along the back and remove the dark vein.
4. Finally, rinse your scallops under cold water, discard the roe (if present), and dry them with a paper towel.

Preparing the Soup

1. Place a Dutch oven or large pot over medium-high heat and pour in Olitalia Extra Virgin Olive Oil.
2. Add diced onions and cook until translucent for about 3–4 minutes.
3. Add in garlic, Calabrian chili pepper, and parsley stems. Cook until the garlic becomes golden. Remove the stems and stir the mixture.
4. Deglaze the pot by adding pinot grigio and scraping the bottom of the pot with a wooden spoon. Simmer the wine until you no longer smell the alcohol.
5. Pour Ciao Italian Whole Peeled Tomatoes into a separate bowl and begin to crush with your hands or a masher.
6. Add your Ciao Italian Whole Peeled Tomatoes to the pot, along with salt and pepper. Bring the soup to a boil and cook for 15 minutes.
7. In a separate pan, add 2 tablespoons of Olitalia Extra Virgin Olive Oil over high heat. Season scallops lightly with salt and pepper and sear for 1 minute on each side. Set aside from the soup to incorporate at the end.
8. Reduce the soup to low heat, add the lobster tails, and cook for 12–15 minutes.
9. Next, add the clams and mussels, cover, and cook until they are slightly open.
10. Add the shrimp and cook for another 5–6 minutes uncovered.
11. Finish the dish by adding the scallops and chopped parsley.
12. Serve, and enjoy!

Notes

• Discard any clams or mussels that do not open