RecipesCampino RestaurantFettucine Pescador de mariscos

Fettucine Pescador De Mariscos Recipe

inspired by

@campinorestaurant

Sep 14 2025

45m

Serves 4

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Recipe information

Make Fettucine Pescador De Mariscos in just 45m. Fettucine with shrimp, clams and scallops in a tomato sauce

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Ingredients

Pasta

Seafood

Preparation

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. Sauté Garlic

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

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.

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