Recipe: Linguini Pescatore
I’ve always wanted a signature dish, something that my husband, family, kids could request again and again. Some moms and wives are known for their cookies and pies, but since I’m a hopeless baker, I’ve instead scoured recipes through the years for the perfect roast chicken or seafood linguini, my favorite comfort food.
We were in Florida this past weekend with my family, helping Darlene, my little sister move into graduate school in Orlando. We stayed in a vacation rental so our family could use the kitchen to our heart’s content. My mom loves to cook to relax (lucky us), but since my parent’s flight was coming in late, I was responsible for dinner that evening. She requested my seafood pasta, so I scoured the local store for fresh clams, shrimp, and scallops to start dinner. I’m always looking for new ways to make this dish, and think I finally hit upon my future go-to recipe! It was yummy and hit the spot after a long day of travel!
I usually prefer a light white wine sauce to a red tomato-based sauce. This recipe has been adapted from a few online finds.
- 1/4 cup of olive oil, divided
- 2 tablespoons of butter
- 1 pound linguine
- 2-3 cloves garlic, thinly sliced
- 1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
- 1 pound of shrimp
- 1/2 pound of scallops (I used the small, bay scallops onhand at the store)
- 1 teaspoon red pepper flakes (adjust to your taste)
- 1 cup dry white wine
- 1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped
- fresh lemon juice
- salt and pepper to taste
In a large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in a large sauté pan over moderately high heat, heat the olive oil and butter with sliced garlic and red pepper flakes for a few minutes until hot and fragrant but not smoking. Add wine, clams, and 1/2 cup parsley and simmer, covered for a few minutes, just until clams open.
Pat shrimp and scallops dry with a paper towel and sprinkle with salt and pepper. Once clams are opened, remove the clams from the juices in the pan with tongs and set aside in a small bowl. Add shrimp and scallops to the pan sauce and cook until the shrimp is pink on both sides and the scallops are cooked through and easily flaked, 3-4 minutes. Note: be careful not to overcook the shrimp and scallops as they can easily turn tough and chewy.
Reserve 1/2 cup of the pasta cooking water, then drain linguine and add to pan with the clams. Simmer, tossing the pasta with the sauce occasionally, until linguine is just tender, about 1 minute. If necessary, add some of the reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, lemon juice and extra-virgin olive oil, tossing to coat. Transfer to a serving dish and serve immediately with crusty garlic bread and a fresh green salad.
Serves 4-6 people (depending on how hungry you are!)