Ingredients for Pasta Alla Pescatore
- Olive Oil
- 1 pound littleneck clams, scrubbed
- 4 cloves garlic, minced
- Onions
- Diced Tomato
- 1/2 cup dry white wine
- 1 cup fish stock
- 1 pound sea scallops, patted dry
- 1 pound mussels, scrubbed and debearded
- 1 pound shrimp, peeled and deveined
- Marinara Sauce
- 1 pound squid, cleaned and sliced
- Angel Hair Pasta
- 2 tablespoons butter
- Mixed Herbs
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How to Make Pasta Alla Pescatore
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add clams, minced garlic, and chopped onion. Sauté for 3-4 minutes, until fragrant.
- Stir in crushed tomatoes, white wine, and fish stock. Bring to a simmer and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
- Add sea scallops, mussels, and shrimp to the pot. Cook for 3 minutes, until the shrimp turns pink and the scallops are opaque.
- Stir in marinara sauce. Add sliced squid, cover, and cook for 2-3 minutes, or until mussels open. Discard any mussels that do not open.
- Bring 6 quarts of salted water to a boil in a separate large pot. Add angel hair pasta and cook according to package directions, about 6-7 minutes, until al dente.
- Drain the pasta well and add it to the seafood sauce.
- Stir in butter and fresh thyme. Cook until the butter is melted and the sauce is heated through.
- Serve immediately, garnished with extra fresh thyme leaves.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
64g
Fat
54g
Carbs
37g
