Linguine Pescatore

Dive into the flavors of the sea with Linguine Pescatore, a vibrant Italian seafood pasta recipe that’s perfect for seafood lovers and pasta enthusiasts alike. This dish combines tender linguine with a medley of fresh seafood, including shrimp, scallops, mussels, and clams, all simmered in a light and aromatic sauce made with extra virgin olive oil, garlic, cherry tomatoes, and a splash of dry white wine. A hint of crushed red pepper flakes adds just the right touch of heat, while fresh parsley finishes the dish with a burst of color and flavor. Ready in just 40 minutes, this impressive yet easy-to-make pasta is ideal for everything from special dinners to weeknight meals. Serve it with crusty bread to soak up the delicious sauce or pair it with a crisp side salad for a complete Mediterranean-inspired feast.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams linguine pasta
• 3 tablespoons extra virgin olive oil
• 4 units garlic cloves
• 300 grams cherry tomatoes
• 125 milliliters dry white wine
• 200 grams shrimp (peeled and deveined)
• 200 grams sea scallops
• 500 grams fresh mussels (scrubbed and de-bearded)
• 500 grams fresh clams (scrubbed)
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons fresh parsley (chopped)
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat.

Step 3

Add the garlic (minced) and sauté until fragrant, about 1 minute. Be careful not to burn it.

Step 4

Add the cherry tomatoes (halved) and cook for 3-4 minutes, stirring occasionally, until they start to break down.

Step 5

Pour in the white wine and bring to a simmer. Let it reduce for 2-3 minutes.

Step 6

Add the mussels and clams to the skillet, then cover and cook for 5-6 minutes, or until they open. Discard any mussels or clams that do not open.

Step 7

Lower the heat to medium and add the shrimp and scallops. Cook for 2-3 minutes until the shrimp turn pink and the scallops are opaque.

Step 8

Sprinkle in the crushed red pepper flakes, salt, and black pepper to taste.

Step 9

Add the drained linguine to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Step 10

Sprinkle the dish with fresh parsley and serve immediately with crusty bread or a side salad, if desired.

Nutrition Facts

Serving size	(2302.2g)

Amount per serving	% Daily Value*
Calories	2941.2

Total Fat 73.8g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat g
Cholesterol 1136.7mg	0%
Sodium 7539.7mg	0%
Total Carbohydrate 286.3g	0%
Dietary Fiber 14.8g	0%
Total Sugars 18.7g
Protein 259.0g	0%

Vitamin D 804.7IU	0%
Calcium 936.7mg	0%
Iron 108.5mg	0%
Potassium 5499.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 36.4%

Carbs: 40.2%