Spaghetti Pescatore
Spaghetti Pescatore
A generous seafood spaghetti with scallops, shrimp, squid, mussels and baby clams in a San Marzano tomato sauce, finished with fresh basil.
Prep: 30 minutes · Cook: 20 minutes
What Is Spaghetti Pescatore?
A celebratory seafood spaghetti, pasta pescatore, loaded with scallops, shrimp, squid, mussels and baby clams in a fresh San Marzano tomato sauce.
Why Make Spaghetti Pescatore?
- A showstopping seafood feast
- San Marzano tomatoes make a sweet, bright sauce
- Mix of shellfish and squid for variety
- Perfect for entertaining
- A taste of the Italian coast
Unico Products Used in This Recipe
Ingredients
- 2 oz extra virgin olive oil
- 12 scallops
- 2 cloves garlic (chopped)
- 6 squid
- 18 jumbo shrimp
- 1 green jalapeno
- 1 oz red wine
- 1 cup Spanish onion (chopped)
- 796 mL San Marzano type tomatoes
- 24 mussels
- 10 oz baby clams
- 900 g spaghetti
- 15 leaves fresh basil
Instructions
- Roast the onion and garlic in the olive oil until golden.
- Add the mussels, scallops, squid and shrimp, then the jalapeno and red wine; simmer 2 minutes.
- Hand-squeeze the peeled San Marzano tomatoes into the pan and cook 5 minutes with the lid on.
- Add the baby clams and cook 1 minute more.
- Toss with spaghetti cooked al dente.
- Before serving, drizzle with olive oil and scatter with fresh basil.
Cooking Tips
- Have all the seafood cleaned and ready before you start
- Use San Marzano-type tomatoes for the sweetest sauce
- Don't overcook the seafood — add it in stages
- Cook the spaghetti just to al dente
- Finish with good olive oil and lots of basil
Frequently Asked Questions About Spaghetti Pescatore
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1. Can I use just one or two kinds of seafood?
Yes; use whatever you can get — clams and shrimp alone make a great version.
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2. Why San Marzano tomatoes?
They're prized for their sweet, low-acid flavour, ideal for a delicate seafood sauce.
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3. How do I avoid rubbery seafood?
Add each type in stages and cook just until done; shellfish open and shrimp turn pink quickly.
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4. What should I serve with it?
Crusty bread and a crisp white wine; skip the cheese with seafood pasta.
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5. How do I store leftovers?
Refrigerate up to 1 day; seafood pasta is really best fresh.
Cooking Guides & Tips
- Feast of the Seven Fishes: An Italian Seafood Menu The Italian Christmas Eve tradition of a multi-course seafood dinner — what it is and how to build a menu from pantry and fresh seafood.
- How to Cook Pasta Perfectly Every Time
- Choosing the Right Pasta Shape for Your Sauce
Spaghetti Pescatore Made Simple
Spaghetti Pescatore is a generous seafood feast that brings the Italian coast to the table. Unico San Marzano tomatoes and baby clams anchor the sauce.