Linguini Pescatore Recipe
Recipe information
Make Linguini Pescatore in just 30m. Shrimp, Scallops, Mussels, Clams, Spicy Tomato Sauce
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Ingredients
Seafood
Pasta
Sauce
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. Add Seafood
Add the shrimp, scallops, mussels, and clams to the skillet. Cover and cook for about 5-7 minutes until the mussels and clams have opened and the shrimp and scallops are cooked through.
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.
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