Pasta Alla Pescatore

Phil Franco's Note:

Courtesy of the Food network.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 tablespoons olive oil
• 12 clams , scrubbed
• 1 tablespoon garlic , chopped
• 2 tablespoons chopped onions
• 1 cup fresh diced tomato
• ½ cup white wine
• 2 cups fish stock (may substitute chicken stock)
• 12 sea scallops
• 28 mussels , washed and debearded
• 12 large shrimp , cleaned, peeled and deveined
• 2 cups marinara sauce
• ½ lb fresh squid , cleaned and cut
• 1 lb angel hair pasta
• 2 ounces cold butter , cut into pieces
• ¼ cup chopped mixed herbs (parsley, basil, thyme)

Directions:

1. In hot pan, heat oil.
2. Add clams, garlic and onion and saute for approximately 3 minutes.
3. Add tomatoes, white wine, and fish stock and cook until clams open.
4. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes.
5. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
6. Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
7. Arrange seafood around plate.
8. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

Reviews

[Chef #1111652]

This is the greatest receipe for linguine, it tates just like it did in the restaurant I first had it in. I gave five stars