Best Pasta Alla Pescatore Recipes

PASTA ALLA PESCATORE

Steps:

• In hot pan, heat oil.
• Add clams, garlic and onion 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.

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.