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    You are in: Home / Recipes / Linguine Pescatore Recipe
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    Linguine Pescatore

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on May 25, 2001

      the recipe for the sauce was excellent, though i used different types of shellfish. on the whole, i think that you can use other types of shellfish that is the most available to you.

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    • on February 24, 2009

      Would be honorable if people left the author's name attached to the recipe Helen... !!! It's a shame... I see Fred Towner's recipes have been altered also... shameful!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on April 20, 2008

      made this with tomato paste, used dried parsley as there wasnt any fresh parsley on hand, increased garlic + chilli flakes - WAS A DELIGHT! Next time i will make this with cream... Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on April 10, 2007

      I had this in a resturant on Friday night, the first thing I did when I came home was check zaar for a recipe, this one is saved and on the to make this weekend. Thanks for posting it I can't wait to try it.

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    • on June 12, 2006

      used black squid ink pasta, mixed shellfish (clams, mussels, shrimp, lobster tail and fish), increased cream to 8 oz, no tomato sauce used......spectacular and sofisticated......very tasty and worthwhile specially making the homemade black pasta

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    Nutritional Facts for Linguine Pescatore

    Serving Size: 1 (574 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1048.8
     
    Calories from Fat 369
    35%
    Total Fat 41.0 g
    63%
    Saturated Fat 16.5 g
    82%
    Cholesterol 320.5 mg
    106%
    Sodium 646.6 mg
    26%
    Total Carbohydrate 101.4 g
    33%
    Dietary Fiber 5.2 g
    20%
    Sugars 6.2 g
    25%
    Protein 52.0 g
    104%
    Detailed Nutrition Values About Nutrition Info
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