Scialatiella Alla Pescatore Scialatiella Pasta With Seafood Recipes

PASTA PESCATORE

Pasta Pescatore image

Provided by Melissa d'Arabian : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

CAPPELINI PESCATORE

Cappelini Pescatore image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
12 clams, scrubbed
1 tablespoons garlic, chopped
2 tablespoons chopped shallots
1 cup fresh diced tomatoes
1/2 cup white wine
2 cups fish stock (may substitute chicken stock)
12 sea scallops
28 mussels, washed and debearded
12 jumbo shrimp, cleaned, peeled and deveined
2 cups marinara sauce
1/2 pound or 2 cups fresh squid, cleaned and cut
1 pound 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 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.

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