Pasta Pescatore

Categories: italian, main, seafood

Ingredients

• 4 Tablespoons Olive Oil
• 1/3 Cup Minced Onion
• 3 Garlic Cloves, Peeled & Minced
• 12 Cleaned Clams
• 1/2 Cup Dry White Wine
• 1 1/2 Cups Seafood Stock
• 3 Cups Pureed or Chopped Tomatoes
• 12 Sea Scallops
• 20 Cleaned Mussels
• 12 Large Shrimp, Cleaned
• 1/2 Pound Tilapia, Chopped
• 1/4 Cup Chopped Fresh Parsley
• Salt & Pepper
• Red Pepper Flakes
• 1 Pound Spaghetti Or Pasta Of Choice
• Gremolata:
• 1/3 Cup Fresh Parsley
• Zest of One Lemon
• 3 Cloves Garlic, Peeled

Directions

1. In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.

2. Add the garlic, and cook another couple of minutes.
3. Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.
4. Add the tomato sauce, parsley, salt, pepper, and red pepper flakes and bring to a boil.
5. Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.
6. Cook the pasta in boiling salted water until it is “al dente”.
7. Mince the gremolata ingredients together and set aside.
8. Drain the pasta, top with a scoop of the tomato sauce and toss well.
9. Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.
10. Sprinkle some gremolata on each dish and serve immediately.

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