Soooo, I’ve been doing this for a while now. I’m used to waiting for people to send in recipes, not knowing exactly what I’ll get. Each one has a different…uhm, format, shall we say. Some have a very firm structure, some a little less formal, but I have never received a recipe like this before. I simply had to include the original, because…it’s kinda like poetry. I played with the recipe at home and came up with the measurements below, but really, I love that Fausto’s intructions don’t include amounts or times or any specifications. It truly reflects his food philosophy, ‘keep it simple and make it your own’.
Sorry for the delay…..always too much to do, too little time.
As promised, here is how we make our Linguine alla Pescatora, described on our Menu as…”a simple fisherman style dish of fresh Clams & Mussels, Prawns & Scallops tossed with garlic, extra virgin olive oil and fresh tomatoes”
With the advantage of our powerful gas burners, we put the olive oil and garlic on the flame and as it starts to sizzle we add all the seafood as above plus a handful of fresh, diced tomatoes. We cover to allow the heat to steam open the shells and we sprinkle with our House white, Trebbiano, then toss and cover some more to allow all the ingredients to mingle and cook, each one contributing a different but harmonious flavour that makes our Pescatora broth ideal for the freshly cooked, homemade, egg linguine we serve it with.
A sprinkle of freshly chopped Italian Parsley, for flavour and colour, and served accompanied by a generous glass of Santa Margherita Pinot Grigio, perfectly chilled. Plan to have some robust bread like focaccia or rustic ciabatta to “take care” of the juice!
Hope to see you soon, ciao Bella!
Ingredients: (serves 8)
- cup best quality extra virgin olive oil
- 6-8 cloves of garlic, sliced thinly
- 5 cups fresh mussels (to prep mussels, you need to remove the little ‘beard’, using tweezers is the bomb!)
- 2 cups large uncooked prawns, shell on (adds so much flavour)
- 1.5 cups fresh clams
- 1.5 cups fresh scallops (pat dry)
- 4 cups fresh roma tomatoes, rinsed and chopped , skin on
- 2 cups white wine
- 2 -450g packages of linguini (if you don’t have fresh) I tried Delverde brand from Albruzzo and I was really impressed!
- sea salt & fresh ground pepper to taste
- 2 cups Italian parsley, chopped, to garnish
- 2 cups parmesan cheese, shaved, to garnish
Method: (as best as I could replicate at home)
- Put a large pot of water on to boil, salt generously, this makes a huge difference in the texture and flavour of the pasta
- Prepare all of your ingredients, so they are all ready to be added together. Scrub seafood, remove mussel beards, chop tomatoes, I had crazy huge scallops and I wanted them to go a long way, so I chopped them in half (sacrilegious to some…but I’m feeding a family of eight, so there).
- Place linguini in boiling water, stir gently
- Put olive oil and garlic in a large skillet or wok, over high heat, stir fry garlic until it begins to brown
- Place scallops in first, quickly toss to lightly brown them, push aside in pan and gently add prawns , mussels and clams.
- Pour a cup of wine over the seafood and cover until the clams and mussels open
- Remove lid, add chopped tomatoes and another cup of wine and a pinch of salt, reduce heat & stir entire mixture gently for five minutes.
- As soon as pasta is ready, strain and reserve ½ cup of pasta water, add to seafood sauce.
- For family style, place linguini in a large bowl, spoon pescatore sauce over and serve
- Garnish with parsley, parmesan & serve with crusty bread
*Confession: When I looked at the recipe, I didn’t think there were enough ingredients, where’s the butter, the cream, other herbs, lemon??? I was thinking maybe Fausto had forgotten something…now I hang my head in shame. This recipe was absolutely scrumptious. I added nothing more than what I said above and it tasted like heaven! We didn’t even have the added bonus of fresh pasta. It was even better the next day when I heated up the leftovers for lunch. So easy and so decadent.
Life is a combination of magic and pasta. ~Federico Fellini