Pasta al Pesce (Seafood Pasta)

Total Time:
25 min
10 min
15 min

1 serving

  • Salt
  • 8 ounces linguine or fettuccine
  • 3 to 4 tablespoons extra-virgin olive oil
  • 3 small cloves garlic, minced
  • 3 tablespoons tomato puree, such as Pomi
  • 5 sea scallops
  • 5 medium shrimp
  • 1/4 cup clam juice
  • 1/4 cup white wine
  • 6 sun-dried tomatoes, cut into 1/8-inch julienne matchsticks
  • 1 sprig fresh thyme
  • 1 tablespoon unsalted butter
  • A pinch of chopped fresh Italian parsley
  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions.

  • Meanwhile, heat the oil in a large saute pan over medium heat. Add the garlic and saute until golden, taking care not to burn it. Add the tomato puree and bring to a simmer. Add the scallops and shrimp and cook until the scallops are tender and the shrimp are pink, 2 about minutes. Add the clam juice, wine, sun-dried tomatoes and thyme and sautee until the sauce begins to thicken, 4 to 5 minutes. Add the pasta to the pan and turn the heat to low; toss until the pasta is coated with the sauce. Add the butter and parsley and toss until the butter is melted. Serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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