Tagliatelle Pescatore

Tagliatelle with clams, mussels, shrimp, scallops and fish in a tomato and white wine sauce.

Ingredients

• Pasta and Seafood — 1 lb Tagliatelle Pasta
• Pasta and Seafood — 1 Shallot Minced
• Pasta and Seafood — 5 Garlic Cloves Sliced
• Pasta and Seafood — ½ cup Fresh Italian Parsley Minced
• Pasta and Seafood — 2 dz Littleneck Clams
• Pasta and Seafood — 1 lb Mussels Cleaned
• Pasta and Seafood — ½ lb Jumbo Shrimp 21/25 Deveined, Shell and Tail Removed
• Pasta and Seafood — ½ lb Bay Scallops
• Pasta and Seafood — ½ lb Tilapia Filet Cut Into 1-inch Pieces
• Pasta and Seafood — 1, 28 oz Can San Marzano Crushed Tomatoes
• Pasta and Seafood — ½ cup Dry White Wine
• Pasta and Seafood — 2 Tbsp Salted Butter
• Pasta and Seafood — 2 Tbsp Extra Virgin Olive Oil
• Pasta and Seafood — 1 tsp Kosher Salt Plus Extra for Seasoning the Seafood
• Pasta and Seafood — ½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Seafood

Method

1. CLEAN AND PREPARE: Bring a large pot of salted pasta water to a boil. Soak the clams in salted ice water for 20 minutes, then lift out and rinse to remove sand. Clean and debeard the mussels. Discard broken shells or open shellfish that do not close when tapped. Season the shrimp, scallops and tilapia with salt and pepper.
2. START THE SAUCE: Heat the olive oil in a 6-qt pot over medium-high heat. Cook the garlic and shallot for about 2 minutes, stirring. Add the clams and cook for 2 minutes. Add the wine, tomatoes, salt and pepper. Cover and cook for 3 minutes.
3. COOK THE SHELLFISH: Start boiling dried tagliatelle now so it finishes with the seafood. Add the mussels to the sauce, stir, cover and cook for 5–7 minutes, until the clams and mussels open.
4. ADD THE SEAFOOD: Add the tilapia and shrimp. Stir, cover and cook for 3–4 minutes, until cooked through. Add the scallops, butter and parsley, cover and cook for about 2 minutes, until the scallops are cooked through. If using fresh tagliatelle, start cooking it when you add the scallops. Reduce the sauce to low. Discard shellfish that remain closed.
5. FINISH: Cook the pasta to al dente. Move the clams and mussels to the edges of the pot and transfer the tagliatelle into the center. Toss in the sauce for 2 minutes and serve.