"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Linguine Pescatore Recipe

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This recipe for Linguine Pescatore, by , 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!



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

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:
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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