Spaghetti Alla Pescatora Recipes

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.

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 ALLA PESCATORE

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.

SPAGHETTI ALLA PESCATORA

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.

SPAGHETTI ALLA VODKA WITH MUSSELS

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds. Stir in the tomato paste and cook, stirring, 1 minute. Add the tomatoes and their juices and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12 to 15 minutes.
• Add the heavy cream to the sauce and simmer until thickened, 2 to 3 minutes. Stir in the vodka. Add the mussels, cover and cook until the mussels open, about 5 minutes (discard any mussels that do not open). Remove from the heat; keep the pot covered.
• Meanwhile, after adding the cream to the tomato sauce, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the spaghetti to the pot with the mussels, along with 1/4 cup cooking water. Cook over medium heat, tossing and adding more cooking water, a few tablespoons at a time, if the sauce seems too thick, until the spaghetti is well coated. Season with salt.
• Divide the spaghetti and mussels among shallow bowls. Sprinkle with the parsley and more red pepper flakes.

SPAGHETTI ALLA PESCATORA

Steps:

• Cook DeBoles Gluten Free Rice Spaghetti according to package direction; drain, reserving 1 cup of cooking liquid.
• In a large skillet heat the Spectrum Extra Virgin Olive Oil over a medium high heat, add the garlic and cook until golden, about 3 minutes. Add the calamari and cook an additional 3 minutes or until calamari turns opaque, add the clams and mussels, cook 1 more minute.
• Add the tomatoes, wine, oregano, pepper flakes, and salt and pepper to taste.
• Cook stirring occasionally until the sauce thickens slightly, bring to a simmer and cook another 4 minutes until the clams and mussels start to open. Add the shrimp and scallops and cook for 2 more minutes. If the sauce is too thick add a few tablespoons of the water from the cooked pasta.
• Add the drained DeBoles Gluten Free Rice Spaghetti to the sauce, coating evenly. Arrange pasta on platter and spoon mussels and clams around the rim. Sprinkle with parsley and serve immediately.

LINGUINE ALLA PESCATORA RECIPE

Steps:

• Boil water in a pot for the pasta. When it boils, add salt. Cook the linguine following the number of minutes suggested in the box. Meantime, saute' garlic & chili in a saucepan with extra virgin olive oil. Add some chopped parsley, about 2 spoons. Add mussels & clams. After tossing for a couple of minutes, add the octopus, squid, shrimps, tomatoes & parsley. After cooking for about 10 minutes, add the wine. Let the liquid evaporate until it becomes slightly thick. Cook for about 20 minutes, mixing once in while. Add salt. 3. About 2 minutes before the pasta cooks, transfer to the saucepan with the sauce. Mix with the seafood for 2 minutes. Drizzle with extra virgin olive oil and sprinkle with the remaining parsley.

SPAGHETTI ALLA PESCATORA

Steps:

• Cook DeBoles Gluten Free Rice Spaghetti according to package direction; drain, reserving 1 cup of cooking liquid.
• In a large skillet heat the Spectrum Extra Virgin Olive Oil over a medium high heat, add the garlic and cook until golden, about 3 minutes. Add the calamari and cook an additional 3 minutes or until calamari turns opaque, add the clams and mussels, cook 1 more minute.
• Add the tomatoes, wine, oregano, pepper flakes, and salt and pepper to taste.
• Cook stirring occasionally until the sauce thickens slightly, bring to a simmer and cook another 4 minutes until the clams and mussels start to open. Add the shrimp and scallops and cook for 2 more minutes. If the sauce is too thick add a few tablespoons of the water from the cooked pasta.
• Add the drained DeBoles Gluten Free Rice Spaghetti to the sauce, coating evenly. Arrange pasta on platter and spoon mussels and clams around the rim. Sprinkle with parsley and serve immediately.