Linguine Pescadoro

Linguine Pescadoro

52

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

servings 533 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 70.3g
  • 23%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

52
  1. 65 Ratings

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Most helpful positive review

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 scal...

Most helpful critical review

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 th...

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 scal...

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

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 medi...

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 wan...

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 ...

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

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.

This tasted even better than our favorite Italian Restaurant makes it. I added extra garlic and a lot of fresh basil and parsley in addition to the Italian Seasoning. I reduced the lemon zest t...

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 th...