Linguine Pescadoro

Recipe View In a large pot of boiling salted water, cook the linguine until al dente. Drain well, reserving about 1/2 cup of pasta water. (Approximately 8-10 minutes)

Recipe View Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, sauté the minced garlic in olive oil until softened and fragrant, being careful not to brown it. (Approximately 2-3 minutes)

Recipe View Add the Italian seasoning, dried thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams to the saucepan. Stir well to combine. (Approximately 1 minute)

Recipe View Reduce the heat to low, cover, and simmer the sauce, allowing the flavors to meld and deepen. (Approximately 15 minutes)

Recipe View Mix in the canned clams, shrimp, scallops, lemon zest, salt, and pepper to taste. Gently stir to incorporate the seafood into the sauce. (Approximately 2 minutes)

Recipe View Continue to simmer gently until the shrimp and scallops are cooked through and opaque, being careful not to overcook them. (Approximately 5-7 minutes)

Recipe View Toss the cooked and drained linguine pasta with the seafood sauce, adding a splash of the reserved pasta water if needed to achieve your desired consistency. Ensure the pasta is evenly coated with the sauce. (Approximately 2 minutes)

Recipe View Serve immediately, garnished with fresh parsley (optional) and a drizzle of extra virgin olive oil. (Approximately 1 minute)