Linguine Pescadoro Recipe
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Linguine Pescadoro

By: Donna  
"A linguine pasta with a feast of seafood: clams, shrimp, and scallops."

Rating: This weblink has been rated 50 times with an average star rating of 4.7 Read Reviews (42)

Rate/Review | 1,826 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (16 ounce) package linguini pasta
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can black olives, drained
  • 1 (10 ounce) can (10 ounce) can whole baby clams
  • 1 (6.5 ounce) can minced clams, with juice
  • 1/4 pound small salad shrimp
  • 1/4 pound scallops
  • 2 1/2 teaspoons lemon zest
  • salt to taste
  • ground black pepper to taste

Directions

  1. In a large pot of boiling salted water cook linguini until al dente. Drain.
  2. Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
  3. Toss cooked and drained linguine pasta over seafood sauce. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 533 | Total Fat: 14.4g | Cholesterol: 93mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by McRae Family Supporting Member (Click to learn more about Supporting Membership)
Excellent flavor! We are garlic lovers, so I loaded it up with extra garlic. I also used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by GINNYG 
This recipe turned out wonderful! I had to substitute tiger shrimp for the scallops, but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2003 by Edy 
This recipe is delicious....I plan to use it again. Instead of crushed tomatoes, I used the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2007 by CHRISTYJ 
FABULOUS! Didn't change a thing...we couldn't get enough! One thing: I used fresh lemon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by MOMMIOF4 
Great recipe, very flavorful. I substituted canned clams for the fresh and added one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2005 by Casey M Supporting Member (Click to learn more about Supporting Membership)
Great recipe even without olives and lemon zest. I did have to add a can of tomato soup (wish... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by RAYSAN 
This was wonderful! My husband was proud to bring this to work for leftovers. My kids enjoyd... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by Gordon 
Excellent recipe. We substituted mussels for the scallops, but both would be better if you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2004 by sourdough girl 
I LOVE this recipe! I have been trying to duplicate a dish that my husband and I had at the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by bhappe 
This recipe has promise, but it's terrible as listed. It was far too salty and "clammy" (don't... MORE

 
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