Linguine Pescadoro Recipes

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.

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.

SPAGHETTI ALLA PESCATORA

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.

LINGUINE ALLA PESCATORA RECIPE

Steps:

• Boil water in a pot for the pasta. When it boils, add salt. Cook the linguine following the number of minutes suggested in the box. Meantime, saute' garlic & chili in a saucepan with extra virgin olive oil. Add some chopped parsley, about 2 spoons. Add mussels & clams. After tossing for a couple of minutes, add the octopus, squid, shrimps, tomatoes & parsley. After cooking for about 10 minutes, add the wine. Let the liquid evaporate until it becomes slightly thick. Cook for about 20 minutes, mixing once in while. Add salt. 3. About 2 minutes before the pasta cooks, transfer to the saucepan with the sauce. Mix with the seafood for 2 minutes. Drizzle with extra virgin olive oil and sprinkle with the remaining parsley.

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.

CARRABBA'S ITALIAN GRILL LINGUINE PESCATORE

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.