Seafood in Pescatore Sauce
Ingredients
- 4 tbsp olive oil
- ⅓ cup onions minced
- 3 cloves garlic peeled & minced
- ½ cup dry white wine
- 1 ½ cups seafood stock
- 3 cups tomatoes pureed or chopped
- 12 sea Scallops
- 12 large Shrimp cleaned
- ½ pound fresh Squid cleaned, sliced into ¼ inch pieces (include tentacles)
- ¼ cup fresh parsley chopped
- salt
- pepper
- ½ tsp (or more to taste) red pepper flakes
- 1 pound spaghetti or other pasta of choice
Instructions
- In a large saucepan, heat oil & then cook the onions until they are soft & translucent, about 4 minutes.
- Add the garlic, and cook another couple of minutes.
- Add the wine & fish stock and bring to a boil.
- Add the tomatoes, parsley, salt, pepper & red pepper flakes and bring to a boil.
- Reduce the heat & add the seafood & cook over low heat while pasta cooks… DO NOT OVERCOOK THE SEAFOOD.
- Cook the pasta in boiling salted water until it is "al dente" or to the instruction on pasta box.
- Drain the pasta, top with a scoop of the tomato sauce and toss well.
- Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.
Notes
Courtesy of Gere & Jane Dudley.