Best 2 Linguine Pescatore Recipes
Tantalize your taste buds with the flavors of the sea in the delightful dish known as Linguine Pescatore. Originating from the coastal regions of Italy, this seafood extravaganza features an enticing medley of succulent shrimp, calamari, and tender mussels harmoniously combined with juicy cherry tomatoes, briny capers, and aromatic garlic in a flavorful white wine sauce. Immerse yourself in the culinary journey of Linguine Pescatore and explore three enticing variations that capture the essence of this classic Italian dish: the traditional version, a spicy rendition infused with the heat of red pepper flakes, and a vegetarian interpretation that celebrates the bounty of the sea with a symphony of vegetables. Each recipe promises a unique gustatory experience, inviting you to embark on a delectable voyage of flavors and textures.
Here are our top 2 tried and tested recipes!
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.
LINGUINE PESCATORE
Steps:
- Clean the shells of the mussels & clams.Cut the large shrimps in 2-3 pieces and slice the calamari in 1/4 inch rings making sure you cut the tentacles in two. Take a stick blender & puree your tomatoes to a slightly chunky consistency. In a large skillet heat the oil on medium heat& carefully saute all your shellfish and the garlic. Let it cook for 1 minute and then add you white wine,your cans of tomatoes,the fresh basil,chilies and the parsley. Season with salt & pepper to taste. Let it cook on low heat for about 20-30 min. Cook linguine as per instructions on package. Onced cooked , combine with the seafood sauce and enjoy!
Tips:
- Use fresh seafood. This will give your linguine pescatore the best flavor. If you can't find fresh seafood, frozen seafood is a good option. Just be sure to thaw it completely before cooking.
- Don't overcrowd the pan. When cooking the seafood, be sure to leave some space between the pieces so that they can cook evenly.
- Cook the seafood until it is just cooked through. Overcooked seafood is tough and rubbery. To check if the seafood is cooked, insert a fork into the thickest part of the piece. If the fork comes out clean, the seafood is cooked.
- Use a good quality white wine. The white wine used in this recipe should be dry and flavorful. A Sauvignon Blanc or Pinot Grigio are both good options.
- Don't be afraid to experiment with different types of seafood. This recipe is a great way to use up whatever seafood you have on hand. Shrimp, mussels, clams, and calamari are all good options.
- Serve linguine pescatore with a side of crusty bread. This will help you soak up all of the delicious sauce.
Conclusion:
Linguine pescatore is a delicious and easy-to-make seafood pasta dish. It is perfect for a quick weeknight dinner or a special occasion meal. With its combination of fresh seafood, flavorful sauce, and al dente pasta, linguine pescatore is sure to please everyone at the table.
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