Linguine alla Pescatore
Owner Tony ValloneTony's • Anthony's • Grotto • La GrigliaHouston, Texas
Serves 4
¼ cup olive oil
4 teaspoons chopped garlic
8 clams, well scrubbed
½ cup dry white wine
8 jumbo shrimp, peeled and deveined
1 cup sliced calamari or squid with tentacles
8 mussels in shell, well scrubbed and debearded
1 cup crab claws
Salt and freshly ground pepper to taste
1 teaspoon oregano
1 teaspoon dried hot red pepper flakes
2 cups marinara sauce (see red wine marinara sauce, Chapter 4)
1 pound linguine
1 tablespoon chopped flat-leaf parsley
In a large skillet, heat the oil over medium heat. Add the garlic, clams, and wine, cover, and steam until the clams open, 3 to 5 minutes. Discard any that do not open. Add the remaining seafood, the salt, pepper, oregano, and red pepper flakes and sauté for 2 to 3 minutes. Add the marinara sauce and cook for another 3 minutes, or until the shrimp is opaque and the mussels open.
Meanwhile, in a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente.
Stir the parsley into the sauce. Drain the pasta, place in a warm serving bowl, and pour the sauce over the top.
