PASTA PESCATORE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
PASTA PESCATORE
A mixed seafood pasta in a spicy tomato sauce.
Provided by Deborah Mele
Categories Dried Pasta
Time 35m
Number Of Ingredients 18
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.
LINGUINE PESCADORO
A linguine pasta with a feast of seafood: clams, shrimp, and scallops.
Provided by Donna
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 70.3 g, Cholesterol 92.9 mg, Fat 14.4 g, Fiber 6.1 g, Protein 34.8 g, SaturatedFat 2.4 g, Sodium 760 mg, Sugar 2.6 g
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.
ITALIAN SEAFOOD PASTA PESCATORE RECIPE
Italian seafood pasta Pescatore recipe. Cooked Italian spaghetti with seafood and vegetables. The best pasta I ever ate! You may also like...
Provided by myediblefood
Categories Mediterranean Diet
Time 20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Nutrition facts 280 calories 12 grams fat
SPAGHETTI ALLA PESCATORA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
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
CARRABBA'S ITALIAN GRILL LINGUINE PESCATORE
Make and share this Carrabba's Italian Grill Linguine Pescatore recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 471.7, Fat 7.2, SaturatedFat 1.7, Cholesterol 33.4, Sodium 936.7, Carbohydrate 77.2, Fiber 7.2, Sugar 15.2, Protein 22.4
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!
LINGUINE POSITANO {CARRABBA'S COPYCAT}
Enjoy the popular Linguine Positano made with fire roasted tomatoes, garlic and basil from Carrabba's Italian Grill at home.
Provided by Carrie's Experimental Kitchen
Categories Main Entree
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta according to package directions in a large pot until al dente; drain.
- While the pasta is cooking, add oil to a large nonstick skillet along with the garlic and saute for 1-2 minutes.
- Next, add the tomatoes and basil and allow to heat through. Add the cooked linguine and the grated cheese to the skillet; then toss to coat.
More about "linguine pescatore recipes"
LINGUINI PESCATORE - RESTAURANT BUSINESS
From restaurantbusinessonline.com
Cuisine Type ItalianIngredients SeafoodDay Part DinnerMenu Part Entree
- Place 10-inch saute pan over medium-high heat; add half the olive oil to a depth of a 1/4 inch.When oil is hot, add garlic and crushed red pepper; cook 2 minutes or until garlic is golden. Turn heat to high and quickly add canned tomatoes; cook until reduced by half, stirring with back of a spoon or fork to crush tomatoes.Reduce heat to low; add about 1/2 cup clam juice, 2 tablespoon of parsley and salt and pepper to taste. Continue cooking over low heat, adding a more clam juice if necessary.In another large saute pan over medium-high heat, heat remaining olive oil. When oil is hot, add shrimp and sear on both sides. Cook shrimp until halfway done; remove from pan.Reduce heat to medium; add clams. As clams open, remove from pan. When all the clams have opened, deglaze pan with white wine, evaporating most of the wine from the pan. Stir tomatoes into pan; add back shrimp and stir in calamari. Add mussels and cook until they open. When mussels open, add clams back to pan. Finish with re
- 1. For watermelon-raspberry puree, combine raspberries, watermelon, sugar, lime juice, ginger, cayenne and salt in blender container. Cover and blend until creamy. 2. Pour mixture into popsicle molds and insert wooden stick into center of each. Freeze overnight. 3. To serve portion into dessert plates or shallow rocks glasses. Photo courtesy of National Watermelon Promotion Board
- 1. For beer mustard, in medium bowl, combine the black and yellow mustard seeds with the vinegar and 1½ cups of dark beer. Cover and refrigerate overnight. 2. In medium saucepan, combine the remaining ½ cup dark beer with honey, dark brown sugar, salt, allspice and turmeric; over high heat, bring to a boil. Remove from heat, transfer to a blender and let cool. 3. Add ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer blended mustard to a glass jar. Cover and refrigerate overnight before serving. 4. For sauce, in large, wide heavy-bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat. Once vegetables are dark in color, add remaining sauce ingredients and simmer for 15 minutes. 5. Remove from heat; allow ingredients to cool a little. Puree and refrigerate until needed. Photograph courtesy of ASR Group
- 1. For fava puree, bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans. 2. In food processor, combine peeled beans, lemon zest and juice and Parmesan cheese. Pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper; set aside. 3. For squash blossoms, in large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm. 4. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms. 5. To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large saute pan; flash fry blossoms for 20 seconds on each side. Plate 3 blossoms on each plate and drizzle with espelette or extra virgin olive oil. Photo courtesy of California Milk Advisor
LINGUINE PESCATORE RECIPE - FEATURE DISH
LINGUINE PESCATORE - EVERYDAY GOURMET
From everydaygourmet.tv
EASY PASTA PESCATORE (SEAFOOD PASTA) - FOODLE CLUB
From foodleclub.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 467 per serving
- Peel the onions and garlic cloves then place them in a food processor and pulse until they have been chopped to the size of rice grains.
- Place the tomatoes in the food processor. If you are using mixed herbs add these too. Process until smooth.
- Pour the tomatoes into the onions, add the chilli, cover with a lid and allow to simmer for about 10 minutes until the onions are soft.
RECIPE: LINGUINE PESCATORE - KHALIL BIRYANI HOUSE
From khalilbiryani.com
LINGUINE PESCATORE RECIPE - EASY RECIPES
From recipegoulash.com
LINGUINE PESCATORE | PESCATORE RECIPE, LINGUINE PESCATORE ...
From pinterest.ca
LINGUINE PESCATORE RECIPE | FEATURE DISH | PESCATORE ...
From pinterest.ca
RECIPE: LINGUINE PESCATORE – PLAYERS SPORTS BAR
From playerslondon.ca
LINGUINE PESCATORE RECIPES | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
LINGUINE PESCATORE - ACF CHEFS
From acfchefs.org
PASTA PECATORE RECIPE | FISHERMEAN'S SPAGHETTI | MEAN ...
From meangreenchef.com
RECIPE: LINGUINE PESCATORE - ALBION MEATS
From albionmeats.com
LINGUINE PESCATORE RECIPES
From tfrecipes.com
CARRABBAS LINGUINE PESCATORE RECIPES
From tfrecipes.com
RECIPE: LINGUINE PESCATORE - SOMNATH BANQUET HALL
From somnathhall.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #for-1-or-2 #pasta #seafood #european #italian #fish #dietary #low-sodium #mussels #low-in-something #pasta-rice-and-grains #saltwater-fish #cod #no-shell-fish #squid #shellfish #number-of-servings
You'll also love