Linguine Pescadoro Recipes

PASTA PESCATORE

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 PESCATORE

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.

CARRABBA'S ITALIAN GRILL LINGUINE PESCATORE

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.