Pasta Alla Pescatore
Dive into the flavors of the sea with Pasta Alla Pescatore, a classic Italian seafood pasta dish that brings the essence of the Mediterranean to your plate. This elegant recipe combines al dente spaghetti with a medley of fresh seafood, including clams, mussels, shrimp, and tender squid, all simmered in a savory sauce of cherry tomatoes, white wine, garlic, and a hint of red chili flakes for a touch of heat. Perfectly balanced with a sprinkle of fresh parsley, this dish is not only delicious but also easy to prepare in under 45 minutes. Ideal for a special dinner or a taste of vacation at home, this seafood pasta pairs beautifully with a crisp white wine and makes for an unforgettable meal. Make Pasta Alla Pescatore your go-to recipe for a vibrant and authentic Italian dining experience!
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Recipe Information
Ingredients
- 400 g spaghetti
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 0.5 tsp red chili flakes
- 250 g cherry tomatoes, halved
- 200 ml white wine
- 300 g clams, fresh and cleaned
- 300 g mussels, fresh and cleaned
- 200 g shrimp, peeled and deveined
- 200 g squid, cleaned and sliced into rings
- 2 tbsp parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 4 L water
- 2 tbsp sea salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 2 tablespoons of sea salt once boiling and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large, deep skillet or wide pan over medium heat.
Add the minced garlic and red chili flakes to the pan, cooking for 1 minute until fragrant but not browned.
Add the halved cherry tomatoes to the pan and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the white wine and simmer for 2-3 minutes until reduced slightly.
Add the clams and mussels to the pan, cover with a lid, and cook for 5 minutes or until the shells open. Discard any that remain closed.
Add the shrimp and squid to the pan, cooking for an additional 3-4 minutes until the shrimp are pink and the squid is tender.
Season the sauce with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir in the chopped parsley.
Add the drained spaghetti to the skillet, tossing carefully to coat in the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until it reaches the desired consistency.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 17365 mg | 755% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.4 g | ||
| Protein | 185.4 g | 371% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 912 mg | 70% | |
| Iron | 65.1 mg | 362% | |
| Potassium | 3783 mg | 80% | |
*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.
