Pasta Pescatore Recipe

Cook the Linguine

In a large pot, bring salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.

Prepare the Lobster Saffron Broth

In a large pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté until fragrant, about 1-2 minutes.

Add Stock and Saffron

Pour in the lobster stock and add saffron threads. Bring to a simmer.

Cook the Seafood

Add the shrimp, scallops, mussels, and clams to the pot. Cover and cook for about 5-7 minutes, or until the mussels and clams open and the shrimp and scallops are cooked through.

Add Cherry Tomatoes

Stir in the cherry tomatoes and let them cook for an additional 2-3 minutes until heated through.

Combine with Linguine

Add the cooked linguine to the seafood and broth mixture. Toss gently to combine and heat through. Season with salt and black pepper to taste.

Serve

Garnish with fresh parsley and serve with lemon wedges on the side.