Spaghetti Pescator Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add spaghetti and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Inspect mussels and clams; discard any with broken shells or that do not close when tapped. Rinse shells under cold water and remove beards from mussels if needed. Pat shrimp and squid dry with paper towels.

Sauté aromatics

In a large, deep skillet or sauté pan over medium heat, add 3 tbs olive oil and 1 tbs butter. When the butter foams, add the chopped shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and 1 tsp crushed red pepper flakes and cook another 30–45 seconds until fragrant, stirring so garlic does not brown.

Deglaze & simmer

Pour in 3 tbs dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half (about 1–2 minutes). Add 1 cup white stock and the 14 oz crushed tomatoes, stir to combine and bring to a gentle simmer.

Add mussels & clams

Increase heat to medium-high and add mussels and clams to the simmering sauce. Cover the pan with a lid and steam for 4–6 minutes, shaking the pan or stirring once halfway through. Remove and discard any mussels or clams that remain tightly closed after steaming.

Add squid & shrimp

Uncover and add the squid rings and shrimp to the sauce. Stir, cover, and cook 2–3 minutes more until shrimp are pink and opaque and squid is just cooked (tender). Avoid overcooking seafood.

Finish sauce

Stir in 1 tbs fresh lemon juice, 1 tbs olive oil (optional: drizzle), 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Toss pasta with sauce

Add the drained spaghetti to the skillet with the seafood and sauce. If the sauce seems thick, add up to the reserved 1 cup pasta water, a few tablespoons at a time, until the sauce coats the pasta nicely (usually 1/4–1/2 cup needed). Toss gently but thoroughly for 1–2 minutes over low heat so pasta absorbs flavors.

Add herbs and finish

Remove the pan from heat. Stir in 1 cup chopped fresh parsley and optional 1/4 cup basil. Taste and adjust salt/pepper and lemon if needed. If desired, stir in 1/4 cup grated Parmesan or Pecorino (note: cheese is optional with seafood).

Serve

Divide spaghetti pescator among 4 plates or shallow bowls, making sure to distribute mussels, clams, shrimp and squid evenly. Garnish with additional parsley and a lemon wedge if desired. Serve immediately.