Linguine Pescatore Recipes

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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.

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.

LINGUINE PESCADORO



Linguine Pescadoro image

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

1 (16 ounce) package linguini pasta
3 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon Italian seasoning
¼ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can black olives, drained
1 (10 ounce) can (10 ounce) can whole baby clams
1 (6.5 ounce) can minced clams, with juice
¼ pound small salad shrimp
¼ pound scallops
2 ½ teaspoons lemon zest
salt to taste
ground black pepper to taste

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



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.

ITALIAN SEAFOOD PASTA PESCATORE RECIPE



Italian Seafood Pasta Pescatore Recipe image

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

1/4 cup (60 ml) olive oil
1 dozen shrimp, peeled and deveined
1 pound (480 g) squid, sliced
1 dozen clams, cleaned and soaked in the water
1 dozen mussels, cleaned and soaked
1 cup (250 ml) diced tomatoes
1/2 cup (125 ml) dry white wine
1 pound (480 g) fresh calamari, chopped
8 oz (240 ml) can tomato paste
1 teaspoon crushed red pepper
1 cup (250 ml) reserved pasta water
2 tablespoons freshly squeezed lemon juice
1 pound Italian spaghetti, cooked, drained, and 1 cup of cooking liquid reserved
julienned basil leaves

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



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

CARRABBA'S ITALIAN GRILL LINGUINE PESCATORE



Carrabba's Italian Grill Linguine Pescatore image

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

3 shrimp
3 scallops
6 -8 mussels
10 ounces marinara sauce or 10 ounces tomato sauce, of your choice
12 ounces cooked linguine
salt and white pepper, to taste

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



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!

LINGUINE POSITANO {CARRABBA'S COPYCAT}



Linguine Positano {Carrabba's Copycat} image

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

1 lb. Linguine
3 tbsp. Extra Virgin Olive Oil
3 cloves Garlic, (thinly sliced)
1- 15(ounce) can Fire Roasted Diced Tomatoes
1/4 c. Fresh Basil, (chopped)
1/4 c. Grated Pecorino Romano Cheese

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.

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