Spicy Seafood Pasta Pescatore Recipes

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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.

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.

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

SEAFOOD MARINARA PASTA



Seafood Marinara Pasta image

A little more elaborate then a basic marinara but still simple, quick and relatively cheap! This recipe will feed 4 people who like to eat or 5-6 light eaters.

Provided by Lee514

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 4

Number Of Ingredients 16

1 (16 ounce) package linguine pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 small red onion, minced
1 tablespoon olive oil
2 tomatoes, seeded and diced
3 green onions, chopped
1 (8 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground thyme
2 pounds mussels, cleaned and debearded
1 pound uncooked medium shrimp, peeled and deveined
1 cup dry white wine
2 teaspoons lemon juice
1 lemon - cut into wedges, for garnish

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g

SPICY SEAFOOD SPAGHETTI



Spicy seafood spaghetti image

Indulge in this simple seafood pasta dish for two. Rich, bold flavours that you can create in just half an hour. Feel free to vary the seafood to include your favourites such as prawns or crab

Provided by Chelsie Collins

Categories     Fish Course, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 11

1 tbsp olive oil
2 fat garlic cloves , crushed
2 red chillies , deseeded and finely chopped
150ml white wine (optional)
2 x 400g cans plum tomatoes
175g dried spaghetti (or pasta of your choice)
140g mussels , washed and beards removed (you can ask your fishmonger to do this for you)
140g clams , washed
100g cooked lobster meat
chilli oil or olive oil, for drizzling
½ small pack parsley , roughly chopped

Steps:

  • Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
  • Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
  • Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.

Nutrition Facts : Calories 600 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium

SPICY SEAFOOD PASTA PESCATORE



Spicy Seafood Pasta Pescatore image

great for entertaining, always a hit

Provided by Linda Labi

Categories     Pasta

Time 1h

Number Of Ingredients 11

2 Tbsp olive oil, extra virgin
1 onion, chopped
4 clove garlic, chopped
4 anchovies, chopped
1 tsp chili flakes
1 tsp cumin
1 bay leaf
1 can(s) tomato paste
8 oz tomato crushed
1 pkg linguine pasta
1 pkg cooked mixed seafood

Steps:

  • 1. On medium, heat oil, add onion, saute for 5 minutes until almost translucent. Add garlic, saute, for 2 minutes, add anchovies, cumin, chili flakes, and bay leaf, saute for 1 minute.
  • 2. Add small can of tomato paste and 8 oz of crushed tomatoes. Mix and cook for 10 minutes, add water if necessary.
  • 3. Boil salted water, add pasta, cook for 8 minutes until al dente. Drain
  • 4. rinsed cooked seafood mix, add to sauce, add drained pasta, mix and serve

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.

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