Scialatiella Alla Pescatore Scialatiella Pasta With Seafood

CAPPELINI PESCATORE

Steps:

• In hot pan, heat oil. Add clams, garlic and shallots and saute for approximately 3 minutes. Add tomatoes, white wine, and fish stock and cook until clams open. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
• Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
• Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

SPAGHETTI ALLA PESCATORA

Steps:

• Wash all seafood well and set aside.
• Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.
• While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.

PASTA PESCATORE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes. Add the tomatoes and chile flakes and bring the sauce to a boil. Cook, about 10 minutes. Add the flounder, shrimp and capers. Sprinkle with salt and pepper. Simmer the mixture until the flounder and shrimp are almost cooked through, about 1 1/2 minutes.
• Meanwhile, boil a pot of salted water. Cook the pasta until tender but still firm to bite, about 8 minutes.
• Ladle out 1/4 cup pasta cooking water and reserve. Drain the pasta. Add the pasta and reserved water to the skillet and toss gently. Cook on low, about 2 minutes. Sprinkle with salt and pepper. Transfer the pasta to a bowl and serve with the Parmesan if desired.

SPAGHETTINI WITH SPICY SEAFOOD

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

SCIALATIELLA ALLA PESCATORE: SCIALATIELLA PASTA WITH SEAFOOD

Steps:

• For the pasta: To hand-make the pasta mix the flour, salt, and eggs together over a well floured surface and thin with a rolling pin. Roll the dough out and cut into 1/3-inch wide by 1-inch long strips. Unroll the strips and then place in a plate and sprinkle with flour. Allow to sit for 30 minutes before cooking.
• For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer for 10 minutes with the lid on. As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat.
• At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine, mussels, clams, cover and cook until the shellfish open. Drain the liquid in the pan through a strainer; discard solids and set the liquid aside.
• Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes.
• In a large pot bring water to a boil and cook pasta and then drain. Add the sauce with the mussels and clams and let it simmer for a few more minutes. Serve hot.