Linguini Pescatore Recipe
Shrimp, scallops, mussels, clams, in a vodka tomato cream sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Seafood
Sauce
Garnish
Method
Preparation
- 1
Cook the Linguini
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Seafood
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add shrimp, scallops, mussels, and clams. Cook for about 5-7 minutes or until the seafood is cooked through and mussels and clams have opened. Remove seafood and set aside.
Sauce Preparation
- 3
Make the Sauce
In the same skillet, add crushed red pepper flakes and vodka. Simmer for 2-3 minutes to let the alcohol evaporate. Stir in crushed tomatoes and heavy cream. Season with salt and black pepper. Allow the sauce to simmer for 10 minutes until it thickens slightly.
Combining
- 4
Combine Ingredients
Add the cooked linguini and seafood back into the skillet with the sauce. Toss gently to combine and heat through for about 2-3 minutes.
- 5
Finish with Basil
Stir in chopped fresh basil just before serving.
Serving
- 6
Serve the Dish
Plate the linguini pescatore and garnish with grated Parmesan cheese and lemon wedges. Serve immediately.
