PASTA PESCATORE
A mixed seafood pasta in a spicy tomato sauce.
Provided by Deborah Mele
Categories Dried Pasta
Time 35m
Number Of Ingredients 18
Steps:
- In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.
- Add the garlic, and cook another couple of minutes.
- Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.
- Add the tomatoes, parsley, salt, pepper, and red pepper flakes and bring to a boil.
- Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.
- Cook the pasta in boiling salted water until it is "al dente".
- Mince the gremolata ingredients together and set aside.
- Drain the pasta, top with a scoop of the tomato sauce and toss well.
- Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.
- Sprinkle some gremolata on each dish and serve immediately.
LINGUINE PESCADORO
A linguine pasta with a feast of seafood: clams, shrimp, and scallops.
Provided by Donna
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot of boiling salted water cook linguini until al dente. Drain.
- Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
- Toss cooked and drained linguine pasta over seafood sauce. Serve warm.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 70.3 g, Cholesterol 92.9 mg, Fat 14.4 g, Fiber 6.1 g, Protein 34.8 g, SaturatedFat 2.4 g, Sodium 760 mg, Sugar 2.6 g
SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
LINGUINE PESCATORE
Make and share this Linguine Pescatore recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Mussels
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic.
- Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood.
- Saute 1 minute and add herbs and wine.
- Bring wine to rolling simmer and add cream or tomato sauce.
- Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine.
- Toss to coat pasta well. Serve immediately.
LINGUINE PESCATORE
Steps:
- Clean the shells of the mussels & clams.Cut the large shrimps in 2-3 pieces and slice the calamari in 1/4 inch rings making sure you cut the tentacles in two. Take a stick blender & puree your tomatoes to a slightly chunky consistency. In a large skillet heat the oil on medium heat& carefully saute all your shellfish and the garlic. Let it cook for 1 minute and then add you white wine,your cans of tomatoes,the fresh basil,chilies and the parsley. Season with salt & pepper to taste. Let it cook on low heat for about 20-30 min. Cook linguine as per instructions on package. Onced cooked , combine with the seafood sauce and enjoy!
CREAMY SEAFOOD LINGUINE
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
LINGUINE WITH SEAFOOD SAUCE
Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.
Nutrition Facts :
CARRABBA'S ITALIAN GRILL LINGUINE PESCATORE
Make and share this Carrabba's Italian Grill Linguine Pescatore recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook all the above (except linguine) over medium heat in a covered saute pan until done.
- Toss with 12 ounces of cooked linguini.
- Garnish and serve.
Nutrition Facts : Calories 471.7, Fat 7.2, SaturatedFat 1.7, Cholesterol 33.4, Sodium 936.7, Carbohydrate 77.2, Fiber 7.2, Sugar 15.2, Protein 22.4
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