Recipe courtesy of Casa Razdora

Pasta al Pesce (Seafood Pasta)

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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Ingredients

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

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
  2. 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.

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