Seafood Pescatore Recipe

Seafood Pescatore Directions

1. 1

   Cook the Fettuccine

   Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the Broth

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

3. 3

   Add Tomatoes and Broth

   Stir in the canned crushed tomatoes and fish stock or seafood broth. Bring the mixture to a simmer.

4. 4

   Incorporate White Wine

   Pour in the white wine and add the red pepper flakes. Let the mixture simmer for 5 minutes to allow the flavors to meld.

5. 5

   Cook the Seafood

   Add the shrimp, clams, mussels, and fish fillets to the pot. Cover and cook for about 7-10 minutes, or until the clams and mussels open and the shrimp turns pink. Discard any shells that do not open.

6. 6

   Season the Dish

   Taste the broth and season with salt and black pepper to your liking.

7. 7

   Combine Pasta and Sauce

   Add the cooked fettuccine to the pot and gently toss to combine with the seafood and broth.

8. 8

   Garnish and Serve

   Serve the Seafood Pescatore hot, garnished with chopped fresh parsley.