Best 6 Pasta Alla Pescatore Recipes

PASTA PESCATORE

Steps:

• In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.
• Add the garlic, and cook another couple of minutes.
• Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.
• Add the tomatoes, parsley, salt, pepper, and red pepper flakes and bring to a boil.
• Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.
• Cook the pasta in boiling salted water until it is "al dente".
• Mince the gremolata ingredients together and set aside.
• Drain the pasta, top with a scoop of the tomato sauce and toss well.
• Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.
• Sprinkle some gremolata on each dish and serve immediately.

PASTA PESCATORE

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

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 PESCADORO

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.

PASTA ALLA PESCATORE

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.

SPICY SEAFOOD PASTA PESCATORE

Steps:

• 1. On medium, heat oil, add onion, saute for 5 minutes until almost translucent. Add garlic, saute, for 2 minutes, add anchovies, cumin, chili flakes, and bay leaf, saute for 1 minute.
• 2. Add small can of tomato paste and 8 oz of crushed tomatoes. Mix and cook for 10 minutes, add water if necessary.
• 3. Boil salted water, add pasta, cook for 8 minutes until al dente. Drain
• 4. rinsed cooked seafood mix, add to sauce, add drained pasta, mix and serve