Pasta Alla Pescatore Recipes

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PASTA PESCATORE



Pasta Pescatore image

A mixed seafood pasta in a spicy tomato sauce.

Provided by Deborah Mele

Categories     Dried Pasta

Time 35m

Number Of Ingredients 18

1/3 Cup Fresh Parsley
Zest of One Lemon
3 Cloves Garlic, Peeled
4 Tablespoons Olive Oil
1/3 Cup Minced Onion
3 Garlic Cloves, Peeled & Minced
12 Cleaned Clams
1/2 Cup Dry White Wine
1 1/2 Cups Seafood Stock
3 Cups Pureed or Chopped Tomatoes
12 Sea Scallops
20 Cleaned Mussels
12 Large Shrimp, Cleaned
1/2 Pound Fresh Squid, Cleaned & Chopped
1/4 Cup Chopped Fresh Parsley
Salt & Pepper
Red Pepper Flakes
1 Pound Spaghetti Or Pasta Of Choice

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



Pasta Pescatore image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 small white onion, diced
3 cloves garlic, minced
1/2 cup dry white wine
2 cups crushed canned tomatoes
1 teaspoon chile flakes
1/3 pound flounder fillets, cut into 2-inch pieces
1/3 pound raw medium shrimp, peeled, deveined
2 tablespoons capers, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 ounces linguine pasta
1/4 cup grated Parmesan, for serving, optional

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



Linguine Pescatore image

Make and share this Linguine Pescatore recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Mussels

Yield 1 serving(s)

Number Of Ingredients 19

1 tablespoon oil
1 teaspoon garlic, minced
1/4 cup onion (small dice)
1/4 cup green onion, chopped
1 pinch crushed red pepper flakes
3 prawns
2 ounces squid rings (or Sword Fish)
1 1/2 ounces cod
5 mussels, cooked, shell on
1/2 ounce baby clams
1/2 ounce baby shrimp
1/4 teaspoon oregano (whole)
1/4 teaspoon sweet basil (whole)
1/8 teaspoon thyme (whole)
1 tablespoon parsley, chopped
2 ounces white wine
2 ounces heavy cream or 2 ounces tomato sauce
salt & pepper
4 ounces linguine, Cooked

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



Spaghetti alla Pescatora image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

20 clams, cleaned
20 mussels, de-bearded and cleaned
40 small rings of calamari, cleaned
16 tiger shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 teaspoons chopped garlic
1/4 cup Italian parsley leaves, divided
1/8 teaspoon sea salt
1/4 teaspoon crushed red pepper
1 cup Pinot Grigio wine
2 cups tomato sauce
1 (1-pound) box dried spaghetti

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 ALLA PESCATORE



Pasta Alla Pescatore image

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

4 tablespoons olive oil
12 clams, scrubbed
1 tablespoon garlic, chopped
2 tablespoons chopped onions
1 cup fresh diced tomato
1/2 cup white wine
2 cups fish stock (may substitute chicken stock)
12 sea scallops
28 mussels, washed and debearded
12 large shrimp, cleaned, peeled and deveined
2 cups marinara sauce
1/2 lb fresh squid, cleaned and cut
1 lb angel hair pasta
2 ounces cold butter, cut into pieces
1/4 cup chopped mixed herbs (parsley, basil, 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.

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

PASTA ALLA PESCATORE



Pasta Alla Pescatore image

An authentic seafood pasta, great for a romantic dinner

Categories     Fish     Italian     Italian Fish     Dinner     Fish Dinner

Yield 3

Number Of Ingredients 14

Olive Oil, 2 tbsp (remove)
Clam, steamed (12 small), .5 serving (remove)
Garlic, 1 tsp (remove)
Onions, raw, 1 tbsp chopped (remove)
Red Ripe Tomatoes, .5 cup, chopped or sliced (remove)
White Wine, 2 fl oz (remove)
Chicken stock, home-prepared, 1 cup (remove)
Scallops, raw, 3 unit 2 large or 5 small (remove)
*Mussels, 6 oz (remove)
Shrimp, raw, 6 large (remove)
*Spaghetti/Marinara Sauce (tomato sauce), 1 cup (remove)
Squid, raw, 4 oz, boneless (remove)
Whole Wheat Spaghetti, cooked (pasta), 2 cup (remove)
Basil, 2 tbsp (remove)

Steps:

  • In hot pan, heat oil. Add clams, garlic onion and saute of approx 3 min. Add tomatoes, white wine, and fish/chicken stock and cook until clams open. Add sea scallops, mussels, shrimp and marinara. Cook 3 min. 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 pasta until al dente. Drain well and place into 2 bowls. Arrange seafood around plate. Add herbs to sauce. Spoon aver pasta.

Nutrition Facts : Nutritional Info Servings Per Recipe 3 Amount Per Serving Calories

LINGUINE PESCATORE



LINGUINE PESCATORE image

Categories     Pasta     Shellfish     Sauté     Quick & Easy

Yield 4 servings

Number Of Ingredients 15

1 lb of linguine
16 fresh mussels
16 large shrimps peeled &
deveined
3/4lb fresh calamari
16 fresh medium size clams
3 oz olive oil
2 cans (28 oz) of peeled whole
italian tomatoes
1/2 tsp of crushed chilies
1 tsp of italian flat leaf parsley finely chopped
6 fresh basil leaves
4 garlic cloves chopped
6 oz dry white wine
salt & pepper

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!

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