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Picture this: a steaming plate of pasta glistening with olive oil, richly fragrant with garlic, tomatoes, and white wine. Nestled on top are fresh mussels, clams, shrimp, and calamari, all perfectly cooked. This is the essence of linguine pescatore.
For seafood and Italian cuisine lovers alike, linguine pescatore—or pescatore pasta—offers the ultimate mélange of flavours reminiscent of a coastal Mediterranean breeze. Whether you’re seeking an impressive meal for special occasions or an everyday dinner that delights, this recipe promises to transport you to an authentic Italian trattoria.
Introduction
Author Notes
Having cooked linguine pescatore countless times for family gatherings, it’s easier than it looks. This classic Italian seafood pasta is a perfect harmony of flavours, combining tender linguine with a medley of fresh seafood like shrimp, mussels, and clams, all tossed in a light, flavorful tomato-based sauce. The dish comes together beautifully with minimal prep—just a bit of chopping, boiling, and sautéing—making it ideal even for busy weeknights when you want something special without too much effort. This recipe is worth mastering for seafood enthusiasts and pasta lovers alike. It’s a guaranteed crowd-pleaser that never fails to impress!
Key Takeaways
- Simple Yet Sophisticated: A dish that feels gourmet but is surprisingly fuss-free.
- Healthy & Fresh: Packed with lean seafood protein and fresh tomato sauce nutrients, linguine pescatore is both nutritious and flavorful.
- Crowd-Pleaser: Perfect for impressing guests or celebrating with loved ones.
Linguine Pescatore Recipe Details
Ingredients with Amounts
Here’s what you’ll need to make the perfect linguine pescatore:
- Linguine pasta – 12 ounces
- Extra virgin olive oil – 4 tablespoons
- Fresh garlic – 6 cloves, minced
- Cherry tomatoes – 2 cups, halved
- Dry white wine – 0.5 cup
- Crushed red pepper flakes – 0.5 teaspoon (optional, for a spicy kick)
- Fresh parsley – 0.25 cup, chopped
- Lemon wedges – for serving
- Season lightly with salt and a generous amount of freshly cracked black pepper for added flavor – to taste
Seafood (fresh or thawed) – approximately 1 pound total, including:
- Mussels – 6 to 8
- Clams – 6 to 8
- Shrimp – 8 to 10 (peeled and deveined)
- Calamari rings – 0.5 cup
Preparation Steps
Follow these simple steps to create your linguini alla pescatore:
Step 1: Cook the Linguine
- Fill a large pot with water, season it generously with salt, and bring it to a vigorous boil over high heat. Add the linguine and cook until al dente, as per package instructions. Before draining the cooked pasta, carefully scoop out and set aside one cup of the starchy cooking water to help adjust the sauce consistency later.
Step 2: Prepare the Base
- Warm 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
Step 3: Add Tomatoes & Wine
- Add the cherry tomatoes to the pan and cook until soft, about 5 minutes. Add the white wine to the pan, allowing it to simmer and reduce for a few moments to enhance the flavor.
Step 4: Cook the Seafood
- Add the mussels, clams, shrimp, and calamari to the sauce. Cover and cook for 5-7 minutes until the mussels and clams open and the shrimp turn pink. Discard any mussels or clams that remain closed.
Step 5: Combine with Linguine
- Toss the cooked linguine into the pan with the seafood and sauce. Add 1-2 tablespoons of reserved pasta water to loosen the sauce.
Step 6: Garnish & Serve
- Drizzle with the remaining olive oil, sprinkle with chopped parsley, and serve with lemon wedges on the side.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins |
| Servings: 4 |
Cooking Tips
Cook’s Note
- Use seafood bought the same day you plan to cook linguine pescatore for the freshest flavour. Visit your local fish market and ask for the best catch!
- Want a thicker sauce? Toss in a small knob of butter at the end for added richness.
Variations/Substitutions
- No Mussels? No Problem – Swap in scallops or chunks of firm white fish (like cod or halibut).
- Gluten-Free Option – Use gluten-free linguine or zucchini noodles instead.
- Vegetarian Twist – Replace seafood with grilled vegetables like zucchini, eggplant, and bell peppers for Mediterranean-style pasta.
Equipment Needed
- Large pot for boiling pasta
- Wide, deep skillet or sauté pan with a lid
- Pasta strainer
- Sharp chef’s knife and cutting board
Nutrition & Serving
Nutrition Facts (Per Serving)
| 450 | 12g | 52g | 25g |
| Calories | Fat | Carbs | Protein |
| 3g | |||
| Fiber |
Serving Suggestions
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Add a crusty loaf of garlic bread to soak up the flavorful sauce.
- Finish with a refreshing arugula salad tossed with lemon vinaigrette.
Final Thoughts
Personal Touch
Linguine pescatore is a celebration of flavours from the sea, bound together by the richness of olive oil and the brightness of fresh herbs. It’s gourmet enough for special occasions yet simple enough to whip up on a weeknight.
Now it’s your turn—head to the kitchen and create a plate of linguine pescatore that’s bound to impress!
Conclusion
Cooking is more than just food—it’s an experience that connects us to memories, family, and culture. It’s the aroma of garlic sizzling in olive oil, the delicate balance of flavours, and the joy of creating something with your hands. Whether you’re preparing linguine pescatore as part of your weekday dinner rotation, bringing a taste of the sea to your table, or wowing guests at a special dinner with its elegant simplicity, this recipe serves as a reminder to savour both the food and the moments we share around the table. From the first bite to the last, it’s about more than just eating—celebrating connection, tradition, and the joy of a shared meal.
With its fresh ingredients, delightful flavours, and easy preparation, linguine pescatore is a dish that combines elegance and comfort effortlessly. Whether preparing a weeknight treat or hosting a special dinner, this recipe lets you bring a little taste of the Italian coast to your kitchen. Celebrate the simplicity and artistry of good food, and enjoy the smiles it brings to those who share your table. Buon appetito!
FAQ
What kind of seafood can I use for linguine pescatore?
The classic version includes mussels, clams, shrimp, and calamari rings. However, depending on your preference and availability, feel free to swap in other seafood like scallops or chunks of firm white fish (like cod or halibut). You can also omit any seafood you don’t have access to or prefer not to eat.
Can I make this dish ahead of time?
This dish is best enjoyed fresh but can be made for a few hours and reheated before serving. When reheating, be aware that the pasta’s texture may soften slightly, so consider adding a splash of reserved pasta water or sauce to help restore its original consistency. It’s not recommended to freeze as the seafood may not hold up well after being thawed and reheated.
Can I use frozen seafood?
Yes, frozen seafood works perfectly. Just be sure to thaw it thoroughly and pat it dry before cooking.
What can I do with leftovers?
To keep leftovers fresh, transfer the pasta to an airtight container and store it in the refrigerator for a maximum of two days. Reheat gently in a pan with a splash of olive oil or pasta water to revive the sauce.
Is this dish kid-friendly?
Absolutely! Adjust the spice level by omitting the red pepper flakes. The seafood and pasta will still shine with flavour.
Can I use another type of pasta?
Certainly, spaghetti, fettuccine, or penne would pair well with this recipe.
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