Pescatora Recipe
Assorted shellfish with a hint of tomato, fisherman's style
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Ingredients
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Shellfish and Vegetables
Method
Cooking Instructions
- 1
Prepare the Shellfish
Rinse the mixed shellfish under cold water, scrubbing mussels and clams to remove any debris. Discard any open shells that do not close when tapped.
- 2
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing until fragrant, about 1 minute.
- 3
Deglaze with Wine
Pour in the white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
- 4
Add Tomatoes and Shellfish
Stir in the diced tomatoes, salt, and black pepper. Add the cleaned shellfish to the pot, cover, and cook for about 5-7 minutes or until the shellfish open up.
- 5
Finish with Parsley
Remove from heat and stir in the chopped parsley. Taste and adjust seasoning if necessary.
- 6
