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Pescador napolità
MICHAEL ROBBINS FURNITURE STUDIO
If you love seafood and pasta as much as I do, then this delicious Linguine Pescatore Recipe will be right up your alley. This seafood pasta pescatore recipe features linguine in a tomato based sauce with shrimp, scallops, mussels, clams, and calamari!
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My name is Karen and I'm from rural southern Ontario. These are 'My view from here' shots. Enjoy :)
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No matter how much shellfish you pack into the pot, the pasta in dishes such as linguine allo scoglio often doesn’t taste at all like the sea. We wanted to change that. To create a seafood pasta dish with rich, savory seafood flavor in every bite (not just in the pieces of shellfish), we made a sauce with clam juice and four minced anchovies, which fortified the juices shed by the shellfish. Cooking the shellfish in a careful sequence—adding hardier clams and mussels first and then adding the shrimp and squid during the final few minutes of cooking—ensured that every piece was plump and tender. We parboiled the linguine and then finished cooking it directly in the sauce; the noodles soaked up flavor while shedding starches that thickened the sauce so that it clung well to the pasta. Fresh cherry tomatoes, lots of garlic, fresh herbs, and lemon made for a bright, clean, complex-tasting sauce.
Enjoy the popular Linguine Positano made with fire roasted tomatoes, garlic and basil from Carrabba's Italian Grill at home.
