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Spaghetti alla Pescatora
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. This is what Shirley had to say about this one:

"This dish is a tradition of peasant cooking, especially in fishermen's homes. The name means 'Fisherman's Wife's Spaghetti'. You can use any type of seafood you like. The combination below is that of Mark Strausman, from his book 'The Campagna Table'. This recipe is so much like the pasta pescatora my grandmother made so I plan to try this very soon".


1 Tblsp. salt plus additional for seasoning
1 lb. dried spaghetti
1/2 cup extra-virgin olive oil
1/2 lb. raw squid (calamari) cut into ½ inch rings
8 littleneck clams, rinsed
8 mussels, rinsed and debearded
1/2 cup dry while wine
1/2 cup milled or crushed canned Italian plum tomatoes
1/2 tsp. dried thyme
Pinch of red pepper flakes
Freshly ground pepper
6 medium size shrimp, peeled and deveined
8 sea scallops


In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, cover until it returns to a boil. Uncover and boil until just tender to the bite (al dente).

Meanwhile, make the sauce. In a skillet large enough to hold the pasta later on, heat the oil over medium high heat. Add the garlic and cook stirring until golden. Add the squid and cook, stirring until it starts to turn opaque about 3 minutes. Add the clams and mussels and cook 1 minute. Add the tomatoes, wine, thyme, red pepper flakes and salt and pepper to taste. Mix well and bring to a simmer. Simmer about 4 minutes until the shellfish start to open and the sauce has thickened slightly.

Add the shrimp and scallops to the sauce, mix well and simmer about 2 minutes until the shrimp and scallops are just cooked through. If the sauce seems too thick, add a few tablespoons of the pasta cooking water.

Reserving ½ cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Toss well and serve immediately. If desired, arrange on a serving platter with the mussels and clams around the rim.