Italian Seafood Pasta Pescatore Recipe

Ingredients

• 1/4 cup (60 ml) olive oil
• 1 dozen shrimp, peeled and deveined
• 1 pound (480 g) squid, sliced
• 1 dozen clams, cleaned and soaked in the water
• 1 dozen mussels, cleaned and soaked
• 1 cup (250 ml) diced tomatoes
• 1/2 cup (125 ml) dry white wine
• 1 pound (480 g) fresh calamari, chopped
• 8 oz (240 ml) can tomato paste
• 1 teaspoon crushed red pepper
• 1 cup (250 ml) reserved pasta water
• 2 tablespoons freshly squeezed lemon juice
• 1 pound Italian spaghetti, cooked, drained, and 1 cup of cooking liquid reserved
• julienned basil leaves

Instructions

In a large bowl, toss cooked spaghetti with lemon juice. Set aside.

In a large saucepan, heat the olive oil over high heat.  Add shrimp and cook flipping once, for 2 minutes per side. Remove cooked shrimp from the pan and transfer to a large plate.

Add diced tomatoes and dry white wine to the pan and cook until liquid reduced by half, for about 2-3 minutes. Stir in tomato paste, crushed red pepper, and reserved pasta liquid. Cook, stirring occasionally, for a further 2-3 minutes.

In a large pan, bring 2 inches (5 cm) of water to a boil. Add clams, squid, mussels, and calamari to boiled water.

Cover and steam for 4-5 minutes or until mussels are opened.  Using a slotted spoon, remove cooked seafood from the water and transfer to the pan. Discard any unopened mussels and clams.

Add cooked shrimp to the pan and simmer, uncovered, for 2-3 minutes. Stir in cooked spaghetti and julienned basil.

Toss well to combine.  Remove cooked seafood pasta from the pan and transfer to serving plates.

Serve hot.