No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (557g) Recipe makes 1 servings |
||
| Calories 1049 | ||
| Calories from Fat 368 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.9g | 62% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 10.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 328mg | 109% | |
| Sodium 396mg | 16% | |
| Potassium 1140mg | 32% | |
| Total Carbohydrate 101.2g | 33% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 5.2g | ||
| Protein 52.4g | 104% | |
Ingredients
- 1 tablespoon oil
- 1 teaspoon garlic, minced
- 1/4 cup onion (small dice)
- 1/4 cup green onions, chopped
- 1 pinch crushed red pepper flakes
- 3 prawns
- 2 ounces squid rings (or Sword Fish)
- 1 1/2 ounces cod
- 5 mussels, cooked, shell on
- 1/2 ounce baby clams
- 1/2 ounce baby shrimp
- 1/4 teaspoon oregano (whole)
- 1/4 teaspoon sweet basil (whole)
- 1/8 teaspoon thyme (whole)
- 1 tablespoon parsley, chopped
- 2 ounces white wine
- 2 ounces heavy cream or tomato sauce
- salt & pepper
- 4 ounces linguine, Cooked
Directions
1
Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic.2
Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood.3
Saute 1 minute and add herbs and wine.4
Bring wine to rolling simmer and add cream or tomato sauce.5
Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine.6
Toss to coat pasta well. Serve immediately.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Linguine Pescatore recipes
Browse similar recipes by category
- Main Ingredient > Seafood > Fish > Saltwater > Cod
- Main Ingredient > Seafood > No Shell > Squid
- Main Ingredient > Seafood > Shellfish > Mussels
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: tndang
On Apr 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.
From: KennKonn
On Apr 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.
From: obsessivebakingdisorder
On Jun 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
From: kwyjibo
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.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved