Pasta Pescatore
(from emily8260’s recipe box)
Subbed tilapia for calamari
Used more shrimp and scallops
Mussels were unavailable
Source: www.italianfoodforever.com
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: italian, main, seafood
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 Tilapia, 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.