Linguine Pescadoro Recipe -
Linguine Pescadoro Recipe

Linguine Pescadoro

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2003

Excellent flavor! We are garlic lovers, so I loaded it up with extra garlic. I also used 2-10 oz cans of baby clams, 1/2 lb of salad shrimp (will go to medium size next time), and 1 lb of scallops. Seemed like a lot of seafood when first mixed, but wished for even more when we served it up.

Most Helpful Critical Review
Feb 02, 2004

This recipe has promise, but it's terrible as listed. It was far too salty and "clammy" (don't get me wrong, i LOVE clams, it's just that the entire dish tasted like clams.) I think i'll make this again but modify it severly! Like not adding olives (they were big time yuck!) and adding chicken broth or vegetable broth or white wine instead of half or the majority of the clam juice. I used tiger prawns instead of salad shrimp, and i'm glad i did. I also added scallops and maybe next time i'll add muscles or crab. Also, i wouldn't mix the pasta and the sauce. It just ends up rather childish.

Nov 09, 2003

This recipe turned out wonderful! I had to substitute tiger shrimp for the scallops, but it still turned out awesome! A keeper...

Nov 13, 2003

This recipe is delicious....I plan to use it again. Instead of crushed tomatoes, I used the can of peeled plum tomatoes, cut up. Also, plan to use more shrimp and scallops. Will also use medium shrimp instead of the small ones.

Feb 07, 2007

FABULOUS! Didn't change a thing...we couldn't get enough! One thing: I used fresh lemon zest and that absolutely makes this dish sing. In emergencies, I do use the dried stuff but really wanted to make this as written and am so glad I did. Thank you so much for sharing this with the rest of us!

Aug 29, 2012

Wonderful balance of flavor, super simple to put together. I used more garlic and crushed red pepper. We only use about 1/2 teaspoon lemon zest. I had a lot more seafood than called for and I am glad I did. Recipe is a little light for us. Fantastic meal we look forward to having again!***update*** We make this every week now - we have added some chicken broth, about 14 ozs, and a cup of white wine. The addition of a few tablespoons chopped fresh parsley and fresh basil take this straight to the top of our favorite recipes list. We are now perfectly pleased with the recipe.

Nov 09, 2003

Great recipe, very flavorful. I substituted canned clams for the fresh and added one tablespoon butter. Will make again, Thanks!!

Dec 15, 2005

Great recipe even without olives and lemon zest. I did have to add a can of tomato soup (wish I had more crushed or diced tomato's) since it didn't make enough sauce for the pasta.


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  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 70.3 g
  • 23%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 760 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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