Linguine Pescatore Recipe (Seafood Linguine)
This Linguine Pescatore recipe brings squid rings, cod, mussels, baby clams, and shrimp together in a garlicky tomato sauce finished with a little cream. You’ll quickly sauté the seafood, splash in white wine to lift the flavors, then simmer with tomato sauce and cream before tossing with linguine. Follow the “how to make” steps for an easy single-serving seafood pasta.
Ingredients
Ingredients
Step-by-Step Method
Cook the linguine
Bring a pot of water to a boil. Salt it, cook the linguine until al dente, reserve a splash of pasta water, then drain.
Start the base
Heat a wide pan over medium heat. Add onion, garlic, and red pepper flakes and cook for 2–3 minutes, stirring so the garlic doesn’t brown.
Quick-sauté the seafood
Add squid rings and toss for about 1 minute. Stir in the cod and cook 1–2 minutes more. Add shrimp and cook just until they turn pink.
Steam the shellfish
Add mussels and baby clams. Pour in the white wine, cover, and cook 3–5 minutes until they open. Discard any that stay closed.
Build the sauce
Stir in tomato sauce, cream, oregano, basil, and thyme. Simmer 4–6 minutes until lightly thickened; loosen with reserved pasta water if needed.
Toss with pasta
Add the drained linguine to the pan. Gently toss for about 1 minute so the sauce coats everything. Mix in green onion and parsley, then turn off the heat.
Serve
Serve right away while hot. Add a little extra parsley on top if you like.