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.
SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
PASTA PESCATORE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
SPAGHETTI ALLA PESCATORA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 0 calorie
PASTA ALLA PESCATORE
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
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
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