Seafood Pescatore Recipe

Cook the Linguini

Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the Tomatoes

Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.

Add the Seafood

Add the shrimp, clams, mussels, and scallops to the sauce. Cover the skillet and cook for an additional 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.

Mix the Pasta and Sauce

Add the cooked linguini to the skillet with the seafood and sauce. Toss everything together, adding reserved pasta water as needed to achieve desired consistency. Stir in the chopped fresh basil.

Plate and Garnish

Serve the seafood pescatore hot, garnished with grated Parmesan cheese and lemon wedges on the side.