Fettucine Pescador De Mariscos Recipe
Fettucine with shrimp, clams and scallops in a tomato sauce
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Ingredients
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Pasta
Seafood
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tablespoon of salt to the water.
- 2
Cook Fettucine
Once the water is boiling, add the fettucine. Cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 3
Drain and Set Aside
Once cooked, drain the fettucine in a colander and set aside. Reserve a small cup of the pasta water in case you need to adjust the sauce's consistency.
Preparing the Seafood
- 4
Sauté Seafood
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, clams, and scallops. Cook for about 3-5 minutes or until the shrimp turns pink and the scallops are opaque. Remove from skillet and set aside.
Making the Sauce
- 5
- 6
Add Tomatoes and Wine
Add the crushed tomatoes and white wine to the skillet. Stir well to combine.
- 7
Season the Sauce
Add red pepper flakes, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring the sauce to a simmer and cook for about 10 minutes, allowing it to thicken slightly.
- 8
Combine Seafood and Sauce
Return the cooked seafood to the skillet and mix gently. Cook for an additional 2-3 minutes to heat through.
Combining Everything
- 9
Mix Pasta and Sauce
Add the drained fettucine to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
- 10
Garnish and Serve
Remove from heat and garnish with chopped fresh parsley. Serve immediately and enjoy.