Italian Seafood Pasta 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.

ITALIAN SEAFOOD PASTA PESCATORE RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_7',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a large bowl, toss cooked spaghetti with lemon juice. Set aside.In a large saucepan, heat the olive oil over high heat. Add shrimp and cook flipping once, for 2 minutes per side. Remove cooked shrimp from the pan and transfer to a large plate.Add diced tomatoes and dry white wine to the pan and cook until liquid reduced by half, for about 2-3 minutes. Stir in tomato paste, crushed red pepper, and reserved pasta liquid. Cook, stirring occasionally, for a further 2-3 minutes.In a large pan, bring 2 inches (5 cm) of water to a boil. Add clams, squid, mussels, and calamari to boiled water.Cover and steam for 4-5 minutes or until mussels are opened. Using a slotted spoon, remove cooked seafood from the water and transfer to the pan. Discard any unopened mussels and clams.Add cooked shrimp to the pan and simmer, uncovered, for 2-3 minutes. Stir in cooked spaghetti and julienned basil.Toss well to combine. Remove cooked seafood pasta from the pan and transfer to serving plates.Serve hot.

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.

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.

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.