Thursday, August 13, 2009

Fettucini Pescatora

I'm not Italian so whenever I hear of a pasta pescatora it always has this allure of a Shirley Valentine scene with me sitting at an ocean side table, a candle, a glass of white wine and a wonderful plate of pescatora. Then I open my eyes and find myself in my own Toronto kitchen making tomato and seafood pasta and somehow it just isn't the same. UNTIL.... you taste it. It's not that often that I do a hip hip hurray routine for a dish but this one ... it's really something else.

Motivated by Ruth of Once Upon a Feast and this week's charming, witty, efficient, kind and generous host Psychgrad of Equal Opportunity Kitchen I wanted to submit this dish for Presto Pasta Nights.


8 oz pkg of rice fettucini (you could use a different pasta)
1/2 cup olive oil
3 cloves garlic, sliced
6-8 manilla clams **
6 sea scallops
8-10 raw shrimp, peeled and de-veined
1 1/2 cup diced tomatoes (or tomato sauce if you want the sauce thicker)
1/2 -3/4 cup dry white wine (the 3/4 is if you want a runnier sauce)
1 tsp dried oregano (you could use fresh)
1/4 tsp dried chili flakes
coarse black pepper to taste
1/4 cup chopped flat leaf parsley


1. If you're using rice pasta, immerse into boiling water, let boil 2 minutes and then cover for 15 minutes until done.
2. In a large skillet, add the 1/2 cup olive oil (if you use too much less the garlic will burn) and add the garlic until golden brown (but not burned)
3. Add the clam for about 1 minute.
4. Add tomatoes, wine, oregano, pepper flakes and pepper. Stir occasionally and reduce til it becomes a little thicker. If you're using tomato sauce instead of diced tomatoes, your sauce will be thicker and ok to add some more liquid if too thick. When the clams begin to open...
5. Add the shrimp and scallops and cook for another 2-3 minutes. Don't let the shrimp or the scallops overcook.
6. Drain pasta and add it to your seafood/sauce combination. Top with parsley and voila...heaven.

This is really a great company dish and a total no brainer to prepare.

** Although I love clams, it doesn't seem to matter how much I clean them, I can't seem to escape some of the grit.

Note to Psychgrad: Although you didn't solicit all the compliments, I figure there should be some compensation somehow (other than the fact that you're my daughter) :) StumbleUpon


KennyT said...

Wow, the prawns and clams look huge!

Christo Gonzales said...

you had to say 'pescatora' didnt you - that lured me in faster than deer scent. this dish looks mah-velous dahling, mahvelous!

theUngourmet said...

What a beautiful pasta dish! Love all of the wonderful seafood going on!

Ruth Daniels said...

A most excellent choice. Thanks for sharing with Presto Pasta Nights. Do you think we can share a plate and some wine together in your fantasy?

Julia said...

This looks deliciously beautiful!

Valerie Harrison (bellini) said...

I should learn to read better through sleep blurred eyes. When you said you were cooking up a pasta dish for PPN I had thought you had submitted the equally delicious previous Cajun dish. Way to go tag team Equal Opportunity Kitchen:D

kat said...

That is a gorgeous looking pasta dish

grace said...

i can't help but look at this and think of christmas. that makes me happy. :)

So So Simple said...

Have you tried putting a teaspoon of flour in the water when you soak them this is supposed to make them spit out the sand. The seafood looks yummy.

That Girl said...

Could those shrimp be any more gorgeous?