Linguine Pescatore Recipes

Steps:

• Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic.
• Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood.
• Saute 1 minute and add herbs and wine.
• Bring wine to rolling simmer and add cream or tomato sauce.
• Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine.
• Toss to coat pasta well. Serve immediately.

Steps:

• In a large pot of boiling salted water cook linguini until al dente. Drain.
• Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
• Toss cooked and drained linguine pasta over seafood sauce. Serve warm.

Steps:

• Wash all seafood well and set aside.
• Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.
• While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes. Add the tomatoes and chile flakes and bring the sauce to a boil. Cook, about 10 minutes. Add the flounder, shrimp and capers. Sprinkle with salt and pepper. Simmer the mixture until the flounder and shrimp are almost cooked through, about 1 1/2 minutes.
• Meanwhile, boil a pot of salted water. Cook the pasta until tender but still firm to bite, about 8 minutes.
• Ladle out 1/4 cup pasta cooking water and reserve. Drain the pasta. Add the pasta and reserved water to the skillet and toss gently. Cook on low, about 2 minutes. Sprinkle with salt and pepper. Transfer the pasta to a bowl and serve with the Parmesan if desired.

Steps:

• In hot pan, heat oil. Add clams, garlic and shallots and saute for approximately 3 minutes. Add tomatoes, white wine, and fish stock and cook until clams open. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
• Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
• Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

Steps:

• In hot pan, heat oil.
• Add clams, garlic and onion and saute for approximately 3 minutes.
• Add tomatoes, white wine, and fish stock and cook until clams open.
• Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes.
• Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
• Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
• Arrange seafood around plate.
• Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

Steps:

• Cook all the above (except linguine) over medium heat in a covered saute pan until done.
• Toss with 12 ounces of cooked linguini.
• Garnish and serve.