Recipe: Pescatora

Spaghetti alla Pescatora

Pescatora is simply seafood pasta. It usually makes use of spaghetti and has tomato sauce. This is my version of it.

Ingredients:
Spaghetti, 1 handful
3 tbsp Olive oil

1 tbsp Butter
3 large Garlic cloves, chopped
1 slice Bacon, chopped
4 pieces Medium-sized Shrimp
3 pirces Medium-sized Mussels
3 pieces Medium-sized Clams
2 small Squid, cut into large rings
1 medium Snapper fillet, cut into segments (optional)
Mushrooms, chopped
1 small Tomato, diced
1/4 c Tomato puree
1/2 tsp Hot pepper flakes
1/4 c Dry white wine
3 tbsp Fish broth or clam juice
Salt, pepper, sugar to taste
Chives, parsley or basil
Fresh grated parmesan or havarti

Procedure:
Cook spaghetti in salted boiling water until just before al dente. While spaghetti is cooking, heat olive oil and butter in a pan. Add bacon. When bacon has browned, add garlic, diced tomatoes, mushrooms and hot pepper flakes. Saute until garlic browns lightly. Add mussels and claims and saute briefly. Add squid, shrimp and snapper and continue sauteing until slightly cooked. Deglaze pan with white wine and allow to evaporate but not completely. Add tomato puree and fish broth or clam juice. Season with salt, pepper and sugar. Let simmer until mussels and clams open. Take spaghetti and some pasta water and add to pan. Cook spaghetti just briefly and coat well with sauce. Add herbs and grated cheese. Done!

Note: If desired, you can add half of the herbs when browning the garlic before adding the rest at the end of the cooking process. If any of the seafood cook too quickly, you can take them out of the pan and set them aside before adding them back in the end. Serve with crusty bread.