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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Linguine Pescatore Recipe

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This recipe for Linguine Pescatore is from Michael's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb of linguine
<1/4 c olive oil
5 cloves of garlic chopped
12 large clams
20 mussels
16 large shrimps; peeled and deveined
10 large scallops
(3/4 lb fresh calamari)
2 cans 28oz of whole peeled tomatoes or 5 fresh Roma tomatoes
1 Tsp of Italian Flat leaf parsley
6 fresh basil leaves
Tsp of fresh red chlil flakes
6 oz dry white wine or sake
salt and pepper
Directions:
Directions:
Clean the shells of the mussels and clams
Deshell and devein the shrimp
Cut the large shrimp into 3 pieces
Cut the scallops into halves or thirds
Slice the calamari into 1/4 inch rings and cut the tentacles in two
In large skillet, heat the garlic and saute your shellfish, clams 3 min before mussels
Calamari should come next with scallops to follow
Add white wine, tomatoes, basil, chilis and parsley
Season with salt and pepper
Cook on low heat for 20-30 min
Cook Linguine and combine
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
the scallops and shrimp add to the price where calamari would make it cheaper

 

 

 

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