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 broth and bring to a simmer. Add saffron threads and let it simmer for about 10 minutes.

2. 2

   Cook the Linguine

   In a separate pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.

3. 3

   Add Seafood

   Once the broth has simmered, add the shrimp, scallops, mussels, and clams to the pot. Cover and cook for about 5-7 minutes, or until the seafood is cooked through and mussels and clams have opened.

4. 4

   Combine Pasta and Sauce

   Add the cooked linguine to the pot with the seafood and broth. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency. Stir in halved cherry tomatoes and cook for an additional 2 minutes.

5. 5

   Garnish and Serve

   Season with salt and black pepper to taste. Garnish with fresh parsley before serving.