Best Scialatiella Alla Pescatore Scialatiella Pasta With Seafood Recipes

PASTA ALLA PESCATORE

Pasta Alla Pescatore image

Make and share this Pasta Alla Pescatore recipe from Food.com.

Provided by Phil Franco

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
12 clams, scrubbed
1 tablespoon garlic, chopped
2 tablespoons chopped onions
1 cup fresh diced tomato
1/2 cup white wine
2 cups fish stock (may substitute chicken stock)
12 sea scallops
28 mussels, washed and debearded
12 large shrimp, cleaned, peeled and deveined
2 cups marinara sauce
1/2 lb fresh squid, cleaned and cut
1 lb angel hair pasta
2 ounces cold butter, cut into pieces
1/4 cup chopped mixed herbs (parsley, basil, thyme)

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.

Nutrition Facts : Calories 1043.1, Fat 35.2, SaturatedFat 10.9, Cholesterol 256.7, Sodium 1487.3, Carbohydrate 113.1, Fiber 5.2, Sugar 16.1, Protein 60.2

PASTA PESCATORE

Pasta Pescatore image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1/2 small white onion, diced
3 cloves garlic, minced
1/2 cup dry white wine
2 cups crushed canned tomatoes
1 teaspoon chile flakes
1/3 pound flounder fillets, cut into 2-inch pieces
1/3 pound raw medium shrimp, peeled, deveined
2 tablespoons capers, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 ounces linguine pasta
1/4 cup grated Parmesan, for serving, optional

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.