Time to introduce you to another one of the "must have" dishes that my family
eats on Christmas Eve.  But, please, take this recipe and run with it...you may start
eating this everytime you have an informal party or dinner at your home.  It's not just
for Christmas Eve, AND, it is not a labor intensive dish. Out of the bounty of the
Seas which lap the shores of the Italian boot came this one pot dish, all Coastal
cultures have one...this marries with the San Marzano tomato, garlic, and oil.  A main-
stay of Italian-American cuisine, Zuppa di Mare, translated, Seafood Soup.  Zuppa
di Pesce, Fish Soup, is its' first cousin, the difference simply, one contains shell-
fish only, one contains shellfish and fish.  Ok, I made that up, but it explains the
difference to me, don't argue....  The smell of this heady stew can but a smile even
on those who will not eat it...it just smells great.  Here is a recipe, with no recipe. 
Ask any Italian American, and you will get a different answer.  The fish/shellfish you
choose to add to it is a matter of personal preference, or what ever looks good and
is fresh at the fish store....I can see the man in the white apron at the Boston Fish
Market of LaLima's in Staten Isl. proudly making some suggestions right now!!
     The base is the first part, a large dutch oven or heavy soup pan is needed.  Add
1/8 " of good olive oil.  Then 4 thinly sliced cloves of garlic, and a good pinch of hot red
pepper flakes.   Let this saute', do not let the garlic brown.  Add some salt, then add
6 28 oz. cans of San Marzanos, which you have already crushed with your hands.
Stir. Bring this to a boil, then a simmer.  Let this cook for 1 hour.  Now, add 24
scrubbed little necks or cockles (manila clams are best, they most replicate the
authentic Vongole Veraci of the Mediterranean), 24 small -medium sized de-bearded
mussels (not those enormous green shelled NewZealand ones, TOO BIG FOR THIS),
3 cleaned calamari tubes, cut into thin rings.  Add a good squeeze of lemon, and a
handful of finely chopped flat-leaved parsley, stir, and cover the pot for 20 minutes.
Now add 24 shrimp, medium sized, peeled and deveined.  Let this simmer for 10
minutes longer.  Stir.  Taste for seasoning, the clams and mussels give up their
liquor to the zuppa and add their saltiness as well, so, taste before you add more.
While you are in the last 20 mintues of cooking, boil enough water to cook 2 lbs. of
linguine.  Use linguine, because I said so.  That's what we use.  Cheese or no cheese?
The Italian rule is no cheese, do what you want, but surely add a sprinkle of hot pepper
to your bowl.  Mix the drained linguine with some of the shellfish and sauce, serve it
in a bowl...have another bowl full of just the shellfish, and enjoy yourself.  This is the
essence of Christmas Eve...no hate mail about what I didn't put in but you do....what I
don't know, will not hurt me...Serving this on a large platter with some lemon slices
around it makes for a nice family style meal...So, if you want to add crab, scungilli,
baccala, cod, whatever, just follow the basics and you will be rewarded with one of
the tastiest dishes to be found anywhere.