Pasta Pescatore


When we are traveling in Italy, anytime we get close to the sea, we always head for a good local restaurant to enjoy seafood. One dish we order often and thoroughly enjoy is Pasta Pescatore, which is simply pasta topped with a mixed seafood tomato sauce. The seafood within the sauce may change depending on what is fresh that day, but generally there are at least 4 or 5 different types of seafood within the sauce. I recently visited the seafood counter at Whole Foods and asked for a good sampling of their freshest seafood so I could make this dish at home. I like to top my Pasta Pescatore with a sprinkling of gremolata, which is just a mixture of fresh garlic, parsley, and lemon peel, all minced together. I find this adds a nice zest to the dish and really brings the flavors to life. I generally serve this sauce on spaghetti, but you could use any long pasta that you prefer.

Buon Appetito!
Deborah Mele 2011


Pasta Pescatore

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 20 mins

A mixed seafood pasta in a spicy tomato sauce.

Ingredients:

4 Tablespoons Olive Oil
1/3 Cup Minced Onion
3 Garlic Cloves, Peeled & Minced
12 Cleaned Clams
1/2 Cup Dry White Wine
1 1/2 Cups Seafood Stock
3 Cups Pureed or Chopped Tomatoes
12 Sea Scallops
20 Cleaned Mussels
12 Large Shrimp, Cleaned
1/2 Pound Fresh Squid, Cleaned & Chopped
1/4 Cup Chopped Fresh Parsley
Salt & Pepper
Red Pepper Flakes
1 Pound Spaghetti Or Pasta Of Choice
Gremolata:
1/3 Cup Fresh Parsley
Zest of One Lemon
3 Cloves Garlic, Peeled

Directions:

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 tomato sauce, 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.



 

9 Responses to “Pasta Pescatore”

  1. 1
    Elvie Pizzo — December 6, 2011 @ 6:24 pm

    Love this dish, however no matter how much I wash the clams they’re always gritty. Any suggestions on how to get rid of the sand.

    Elvie

    [Reply]

    Deborah Reply:

    Elivie, we add some cornmeal to the bowl of clams with cold water. Let sit in the refrigerator for an hour to let the clams do their job. They will take in the cornmeal and spit out the sand.

    [Reply]

    Elvie Pizzo Reply:

    thx, will try it. take care.
    Elvie

    [Reply]

  2. 2
    Olga Acevedo — January 8, 2012 @ 10:32 am

    Can I use more of the Seafood, & less mussels in the “Pasta Pescatore” & omit the squid ?

    [Reply]

    Deborah Reply:

    Of course, you can adjust the ingredients as you choose. Just try and keep the overall amount of seafood about the same.

    [Reply]

    Olga Acevedo Reply:

    thanks for the quick reply – Great Seafood pasta recipe for a Lenten meal..

    [Reply]

  3. 3
    Hungry Girl — March 7, 2013 @ 5:06 pm

    Why Whole Foods? Why not go to your local fishmonger? Or, if you are near a Chinatown, a typical Chinese fish/seafood store. Support local and independent! The food will be better, too…

    [Reply]

  4. 4
    Ashley — February 12, 2014 @ 9:41 pm

    Any recommendations for as to why my sauce is very thin and watery. It takes delicious but it is so thin that it goes to the bottom of the bowl and you don’t get much sauce when you eat the pasta

    [Reply]

    Deborah Reply:

    Ashley, it might have been due to the brand of tomatoes you used (some are much more watery than others), or simply that the seafood you chose released a lot of its liquids as it cooked. You can easily thicken the sauce by taking the seafood from the sauce with a slotted spoon and cooking the sauce on high heat for a few minutes until thick. Then simply return the seafood to the pot to rewarm.

    [Reply]

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