Linguini or Spaghetti Pescatore Capone Gourmet style

Linguine or spaghetti Pescatore style Capone Gourmet

Linguine, or Spaghetti Pescatore, is a classic seafood dish, featuring al dente pasta coated in a rich tomato and fresh seafood sauce. This recipe highlights the flavors of the sea and the smooth texture of a well-balanced sauce. Perfect for a special occasion or a quick yet elegant meal.

Ingredients (4 servings)

• 400g of fresh or dried linguine or spaghetti
• 1 lb of assorted seafood : scallops, shrimp, lobster meat, mussels, clams
• Cooking time depends on the size of the seafood :
  • Shrimp 16-20 : 2 minutes
  • Shrimp U10 : 3 minutes
  • Scallops 20-30 : 1 to 1.5 minutes
  • Scallops 10-20 : 1.5 to 2 minutes
  • Scallops U10 : 2 to 3 minutes
  • Lobster meat : 2 to 3 minutes
  • Mussels and clams : until they open (5 to 7 minutes covered)
• 2 tablespoons of olive oil
• 3 cloves of garlic, finely chopped
• 1 small chopped onion
• 1 can of crushed tomatoes (400 g)
• 1/2 cup dry white wine
• 1 cup of seafood stock or fish stock
• 1/4 cup of 35% cream (optional for added richness)
• The juice of a lemon
• 1/4 cup chopped fresh parsley
• 1 pinch of chili flakes (optional)
• Salt and pepper to taste

Preparation

1. Cooking linguine :

   • Bring a large pot of salted water to a boil and cook the linguine or spaghetti al dente, either 8-10 minutes for fresh pasta or 10-12 minutes for dried pasta.
   • Drain and set aside, keeping one cup of pasta cooking water to adjust the consistency of the sauce.

2. Prepare the base of the sauce :

   • Heat the olive oil in a large frying pan over medium heat.
   • Add the garlic and onion, and sauté for 2-3 minutes until softened and fragrant.
   • Add the chopped tomatoes and simmer for 5 to 7 minutes to allow the flavors to blend well.
   • Add the white wine and let it reduce by half for about 3 minutes.

3. Cooking seafood :

   • Add the seafood stock or fish stock, then add the seafood to the pan.
   • Cook the seafood according to its size :
     • Shrimp 16-20 : 2 minutes
     • Shrimp U10 : 3 minutes
     • Scallops 20-30 : 1 to 1.5 minutes
     • Scallops 10-20 : 1.5 to 2 minutes
     • Scallops U10 : 2 to 3 minutes
     • Lobster meat : 2 to 3 minutes
     • Mussels and clams : until they open (5 to 7 minutes covered)

4. Finalizing the sauce :

   • If desired, add cream for extra sweetness and simmer for 2-3 minutes to incorporate.
   • Add the lemon juice and adjust the seasoning with salt, pepper and chili flakes (optional).

5. Mix the linguine with the sauce :

   • Add the drained linguine or spaghetti to the pan and mix gently to coat them well with the seafood sauce.
   • If the sauce is too thick, add a little of the pasta cooking water to adjust the consistency.

6. Finishing and service :

   • Sprinkle with fresh chopped parsley before serving.
   • Serve immediately with garlic bread or a green salad to complement this tasty dish.

💡 Capone Gourmet Tip : For an even deeper taste, add a touch of saffron or a little concentrated tomato paste at the beginning of the sauce preparation.

Enjoy your meal! 🍝🌊