Linguini Pescatore Recipe
Shrimp, Scallops, Mussels, Clams, Spicy Tomato Sauce
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Ingredients
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Seafood
Pasta
Sauce
Method
Preparation
- 1
Cook the Linguini
In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 2
Prepare the Seafood
While the pasta is cooking, rinse and clean the mussels and clams under cold water, scrubbing any dirt off the shells.
Cooking the Sauce
- 3
Sauté Aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
- 4
Add Tomatoes and Wine
Stir in the canned diced tomatoes and white wine. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
- 5
- 6
Season the Sauce
Stir in the chopped fresh basil, and season with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Combine
- 7
Toss with Linguini
Add the cooked linguini to the sauce and seafood mixture. Toss gently to combine, ensuring the pasta is evenly coated with the sauce.
- 8
Serve
Divide the linguini pescatore among plates and garnish with additional fresh basil if desired. Serve immediately.
