PASTA PESCATORE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
LINGUINE PESCATORE
Make and share this Linguine Pescatore recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Mussels
Yield 1 serving(s)
Number Of Ingredients 19
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.
SPAGHETTI ALLA PESCATORA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 0 calorie
PASTA AL PESCE (SEAFOOD PASTA)
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Meanwhile, heat the oil in a large saute pan over medium heat. Add the garlic and saute until golden, taking care not to burn it. Add the tomato puree and bring to a simmer. Add the scallops and shrimp and cook until the scallops are tender and the shrimp are pink, 2 about minutes. Add the clam juice, wine, sun-dried tomatoes and thyme and sautee until the sauce begins to thicken, 4 to 5 minutes. Add the pasta to the pan and turn the heat to low; toss until the pasta is coated with the sauce. Add the butter and parsley and toss until the butter is melted. Serve immediately.
CAPPELINI PESCATORE
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.
PASTA ALLA PESCATORE
Make and share this Pasta Alla Pescatore recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1043.1, Fat 35.2, SaturatedFat 10.9, Cholesterol 256.7, Sodium 1487.3, Carbohydrate 113.1, Fiber 5.2, Sugar 16.1, Protein 60.2
SCIALATIELLA ALLA PESCATORE: SCIALATIELLA PASTA WITH SEAFOOD
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pasta: To hand-make the pasta mix the flour, salt, and eggs together over a well floured surface and thin with a rolling pin. Roll the dough out and cut into 1/3-inch wide by 1-inch long strips. Unroll the strips and then place in a plate and sprinkle with flour. Allow to sit for 30 minutes before cooking.
- For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer for 10 minutes with the lid on. As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat.
- At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine, mussels, clams, cover and cook until the shellfish open. Drain the liquid in the pan through a strainer; discard solids and set the liquid aside.
- Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes.
- In a large pot bring water to a boil and cook pasta and then drain. Add the sauce with the mussels and clams and let it simmer for a few more minutes. Serve hot.
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