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.
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.
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
SEAFOOD MARINARA PASTA
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
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
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
great for entertaining, always a hit
Provided by Linda Labi
Categories Pasta
Time 1h
Number Of Ingredients 11
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
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.
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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.
LINGUINE PESCATORE RECIPE | FEATURE DISH
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Servings 4Total Time 10 minsEstimated Reading Time 40 secs
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SPICY SEAFOOD PASTA WITH TOMATO BUTTER SAUCE - BUDGET BYTES
From budgetbytes.com
4.6/5 (13)Total Time 50 minsServings 4Calories 414 per serving
- Add 2 Tbsp butter to a large skillet and place over medium heat. Once the butter is melted and sizzling add the frozen seafood mix. Stir and cook until the shrimp have turned pink and opaque (3-5 minutes). Be careful not to overcook the seafood. It should still be soft and supple. Remove the seafood from the skillet to a clean bowl and set it aside.
- Mince the garlic and add it to the skillet with two additional tablespoons butter. Sauté the garlic in the butter and the juices from the seafood for 1-2 minutes, or just until it has softened and becomes very fragrant.
- Add the can of whole peeled tomatoes with their juices and 1/4 tsp red pepper flakes (optional). Use a spatula or spoon to break the tomatoes into pieces. Let the skillet come up to a simmer over medium heat, then turn the heat down to meidum-low. Continue to simmer the skillet, stirring occasionally, for 30 minutes. Continue to break the tomatoes into smaller bits every time you stir.
- After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water for 7-10 minutes, or until al dente. Drain the pasta in a colander.
SEAFOOD ARRABBIATA RECIPE | MYRECIPES
From myrecipes.com
5/5 (22)Calories 444 per serving
- While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.
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