Spaghetti alla Pescatora Recipe

Name: Spaghetti alla Pescatora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 clams, cleaned; 20 mussels, de-bearded and cleaned; 40 small rings of calamari, cleaned; 16 tiger shrimp, peeled and deveined; 1/4 cup extra-virgin olive oil; 2 teaspoons chopped garlic; 1/4 cup Italian parsley leaves, divided; 1/8 teaspoon sea salt; 1/4 teaspoon crushed red pepper; 1 cup Pinot Grigio wine; 2 cups tomato sauce; 1 (1-pound) box dried spaghetti

Servings: persons

20 clams, cleaned
20 mussels, de-bearded and cleaned
40 small rings of calamari, cleaned
16 tiger shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 teaspoons chopped garlic
1/4 cup Italian parsley leaves, divided
1/8 teaspoon sea salt
1/4 teaspoon crushed red pepper
1 cup Pinot Grigio wine
2 cups tomato sauce
1 (1-pound) box dried spaghetti

1
Wash all seafood well and set aside.
2
Heat olive oil in a large frying pan over medium-high heat.
3
Add garlic and saute lightly, about 30 seconds.
4
Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes.
5
Add calamari, shrimp, salt, and red pepper and cook for 2 minutes.
6
Add wine, stir, and then let some of the liquid evaporate for 2 minutes.
7
Add tomato sauce and remainder of parsley and stir well.
8
While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente.
9
Drain pasta and add to pan with sauce.
10
Toss well and serve immediately.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 clams, cleaned, 20 mussels, de-bearded and cleaned, 40 small rings of calamari, cleaned, 16 tiger shrimp, peeled and deveined, and more.

Yes, Spaghetti alla Pescatora falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti alla Pescatora

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions