5 Reviews of Linguine Pescatore

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.

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: 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: 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: Chef #1181702

On Feb 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!