Pasta Pescatore Recipe

Cooking Instructions

1. 1

   Prepare the Lobster Saffron Broth

   In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the lobster stock and bring to a simmer. Add saffron threads and let the broth infuse for about 10 minutes. Season with salt and pepper to taste.

2. 2

   Cook the Pasta

   In a separate pot, boil water and cook the linguine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

3. 3

   Cook the Seafood

   Add shrimp, scallops, mussels, and clams to the saffron broth. Cover and cook for about 5-7 minutes until the seafood is cooked through and the shells have opened. Discard any unopened shells.

4. 4

   Combine Ingredients

   Add the cooked linguine and cherry tomatoes to the pot with seafood and broth. Toss gently to combine, adding reserved pasta water if necessary for desired consistency.

5. 5

   Garnish and Serve

   Remove from heat and stir in chopped parsley. Serve hot, garnished with additional parsley if desired.