Linguine Pescatore
Dive into the flavors of the sea with Linguine Pescatore, a vibrant Italian seafood pasta recipe that’s perfect for seafood lovers and pasta enthusiasts alike. This dish combines tender linguine with a medley of fresh seafood, including shrimp, scallops, mussels, and clams, all simmered in a light and aromatic sauce made with extra virgin olive oil, garlic, cherry tomatoes, and a splash of dry white wine. A hint of crushed red pepper flakes adds just the right touch of heat, while fresh parsley finishes the dish with a burst of color and flavor. Ready in just 40 minutes, this impressive yet easy-to-make pasta is ideal for everything from special dinners to weeknight meals. Serve it with crusty bread to soak up the delicious sauce or pair it with a crisp side salad for a complete Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 3 tablespoons extra virgin olive oil
- 4 units garlic cloves
- 300 grams cherry tomatoes
- 125 milliliters dry white wine
- 200 grams shrimp (peeled and deveined)
- 200 grams sea scallops
- 500 grams fresh mussels (scrubbed and de-bearded)
- 500 grams fresh clams (scrubbed)
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons fresh parsley (chopped)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat.
Add the garlic (minced) and sauté until fragrant, about 1 minute. Be careful not to burn it.
Add the cherry tomatoes (halved) and cook for 3-4 minutes, stirring occasionally, until they start to break down.
Pour in the white wine and bring to a simmer. Let it reduce for 2-3 minutes.
Add the mussels and clams to the skillet, then cover and cook for 5-6 minutes, or until they open. Discard any mussels or clams that do not open.
Lower the heat to medium and add the shrimp and scallops. Cook for 2-3 minutes until the shrimp turn pink and the scallops are opaque.
Sprinkle in the crushed red pepper flakes, salt, and black pepper to taste.
Add the drained linguine to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Sprinkle the dish with fresh parsley and serve immediately with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 215 mg | 17% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
