Tagliatelle Pescatore
60 Minutes | Serves: 4
1 lb Tagliatelle Pasta
1 Shallot Minced
5 Garlic Cloves Sliced
½ cup Fresh Italian Parsley Minced
2 dz Littleneck Clams
1 lb Mussels Cleaned
½ lb Jumbo Shrimp 21/25 Deveined, Shell and Tail Removed
½ lb Bay Scallops
½ lb Tilapia Filet Cut Into 1-inch Pieces
1, 28 oz Can San Marzano Crushed Tomatoes
½ cup Dry White Wine
2 Tbsp Salted Butter
2 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt Plus Extra for Seasoning the Seafood
½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Seafood
Place a large pasta pot of salted water on high heat.
To clean the clams, place the clams in a stock pot and cover completely in ice water and a few pinches of salt for 20 minutes. Discard any broken shells or open clams that will not slowly close after you force close the shell. After 20 minutes, remove the clams from the water by hand, and rinse each clam with cold water to remove any additional sand.
Rinse the mussels and remove the beards. Discard any broken shells or open mussels that will not slowly close after you force close the shell.
Sprinkle kosher salt and black pepper on both sides of the cleaned shrimp, scallops and tilapia pieces.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil. Add the garlic and shallots. Cook for 2 minutes or until the shallots are translucent, stirring occasionally.
Add the clams, stir all ingredients together and cook for 2 minutes.
Add the wine, crushed tomatoes, kosher salt and black pepper. Cover the pot and cook for 3 minutes.
Start boiling the pasta in the separate pot of salted water to ensure the pasta and seafood finish cooking around the same time. If the pasta is fresh, drop it in the boiling water when you add the scallops, butter and parsley to the Dutch oven.
Add the mussels. Stir the contents of the pot, cover and cook for 5-7 minutes to allow the mussels and clams to open.
Add the tilapia pieces and shrimp to the pot. Stir all ingredients together. Cover and cook for 3-4 minutes or until shrimp is cooked through.
Add the scallops, butter and parsley. Stir all ingredients together. Cover and cook for an additional 2 minutes or until the scallops are cooked through. Turn the heat down to low and hold.
Cook the pasta al dente. Move the mussels and clams to the edge of the pot. Transfer the tagliatelle to the center of the pot using tongs and stir all ingredients together for 2 minutes to allow the pasta to absorb the sauce.
1 lb Tagliatelle Pasta
1 Shallot Minced
5 Garlic Cloves Sliced
½ cup Fresh Italian Parsley Minced
2 dz Littleneck Clams
1 lb Mussels Cleaned
½ lb Jumbo Shrimp 21/25 Deveined, Shell and Tail Removed
½ lb Bay Scallops
½ lb Tilapia Filet Cut Into 1-inch Pieces
1, 28 oz Can San Marzano Crushed Tomatoes
½ cup Dry White Wine
2 Tbsp Salted Butter
2 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt Plus Extra for Seasoning the Seafood
½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Seafood
Place a large pasta pot of salted water on high heat.
To clean the clams, place the clams in a stock pot and cover completely in ice water and a few pinches of salt for 20 minutes. Discard any broken shells or open clams that will not slowly close after you force close the shell. After 20 minutes, remove the clams from the water by hand, and rinse each clam with cold water to remove any additional sand.
Rinse the mussels and remove the beards. Discard any broken shells or open mussels that will not slowly close after you force close the shell.
Sprinkle kosher salt and black pepper on both sides of the cleaned shrimp, scallops and tilapia pieces.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil. Add the garlic and shallots. Cook for 2 minutes or until the shallots are translucent, stirring occasionally.
Add the clams, stir all ingredients together and cook for 2 minutes.
Add the wine, crushed tomatoes, kosher salt and black pepper. Cover the pot and cook for 3 minutes.
Start boiling the pasta in the separate pot of salted water to ensure the pasta and seafood finish cooking around the same time. If the pasta is fresh, drop it in the boiling water when you add the scallops, butter and parsley to the Dutch oven.
Add the mussels. Stir the contents of the pot, cover and cook for 5-7 minutes to allow the mussels and clams to open.
Add the tilapia pieces and shrimp to the pot. Stir all ingredients together. Cover and cook for 3-4 minutes or until shrimp is cooked through.
Add the scallops, butter and parsley. Stir all ingredients together. Cover and cook for an additional 2 minutes or until the scallops are cooked through. Turn the heat down to low and hold.
Cook the pasta al dente. Move the mussels and clams to the edge of the pot. Transfer the tagliatelle to the center of the pot using tongs and stir all ingredients together for 2 minutes to allow the pasta to absorb the sauce.