Pasta alla Pescatore (Italian Seafood, Wine and Tomatoes)

This traditional Italian dish can have any combination of 5 different seafoods in a white wine tomato sauce. This recipes calls for clams, scallops, mussels, shrimp and squid.

4 Tbsp. extra-virgin olive oil
1/3 cup onion, minced
4-6 cloves garlic, peeled and minced
12 clams, cleaned
½ cup dry white wine
1½ cups seafood stock
3 cups tomatoes, chopped
12 sea scallops, cleaned
20 mussels, cleaned
12 large shrimp, cleaned
½ lb squid, cleaned & chopped
¼ cup fresh parsley, chopped
sea salt
black pepper, freshly cracked
red pepper flakes

Pasta:
1 lb pasta
4 Tbsp. sea salt

Garnish:
1/3 cup fresh parsley
1 lemon, zested
1 lemon, cut into wedges

In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes. Add the garlic, and cook another 2-3 minutes. Add the wine and fish stock and bring to a boil, then add the clams and cook until they open. Add the tomato sauce, parsley, salt, pepper, and red pepper flakes and bring to a boil.

Reduce the heat and add the remaining seafood, and cook over low heat while you cook the pasta.

In a large pot of boiling salted water, cook the pasta until al dente (about 8 minutes). Add drained pasta to sauce and toss well until some of the sauce is absorbed by the pasta.

Serve in four individual bowls, dividing the seafood up evenly between the four dishes.

Garnish as desired and serve immediately.

Makes 4-6 servings.