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Linguine Pescadoro Recipe

Recipe by Pedro M. A. Neves

Linguine Pescadoro is a vibrant Sicilian pasta dish that showcases the best of Mediterranean seafood with a light tomato-based sauce. This elegant preparation combines fresh fish, shellfish, and aromatic ingredients to create a restaurant-quality meal that balances simplicity with sophisticated flavor. The dish celebrates the bounty of the sea while remaining quick enough for a weeknight dinner.

Ingredients

• 400g linguine pasta
• 300g fresh mahi-mahi or sea bass, cut into bite-sized pieces
• 200g large shrimp (16/20 count), peeled and deveined
• 150g Manila clams, cleaned and rinsed
• 100g squid rings, cleaned
• 60ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 medium onion, finely diced (about 120g)
• 400g canned San Marzano tomatoes, crushed by hand
• 120ml dry white wine
• 30g fresh flat-leaf parsley, chopped
• 15g fresh basil leaves, torn
• 5ml fresh lemon juice
• 2.5ml salt (1/2 teaspoon)
• 1.25ml black pepper (1/4 teaspoon)
• pinch of crushed red pepper flakes (optional)
• 2.5ml fish stock powder (1/2 teaspoon) or 120ml seafood stock

Instructions

1. Bring a large pot of salted water to a rolling boil. Season with approximately 7.5g (1.5 teaspoons) of salt. Once boiling, add the linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 240ml (1 cup) of pasta water before draining.

2. While the pasta cooks, heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

3. Add the sliced garlic to the pan and cook for 30-45 seconds, stirring constantly, until fragrant but not browned. Add the crushed red pepper flakes if using.

4. Pour the white wine into the pan and let it simmer for 2-3 minutes, allowing the alcohol to reduce by approximately half.

5. Add the crushed tomatoes to the pan along with the fish stock powder or stock, stirring to combine. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld.

6. Increase the heat to medium-high and add the mahi-mahi pieces first, arranging them in a single layer in the sauce. After 2 minutes, add the shrimp and squid rings, stirring gently.

7. After 2 more minutes of cooking, add the cleaned clams, nestling them into the sauce. Cook for 4-5 minutes until the clams have opened (discard any that remain closed) and the shrimp are opaque throughout and the fish flakes easily.

8. Add the cooked linguine directly to the skillet with the seafood and sauce. Toss gently to combine, adding reserved pasta water gradually—approximately 60-120ml (1/4 to 1/2 cup)—until the sauce reaches a light, flowing consistency that coats the pasta without pooling.

9. Remove the pan from heat. Stir in the fresh lemon juice, chopped parsley, and torn basil. Taste and adjust seasoning with additional salt and black pepper as needed.

10. Divide the linguine pescadoro among four shallow bowls or pasta plates. Distribute the seafood evenly, ladle additional sauce over each portion, and serve immediately while hot.

Substitutions

• Use firm white fish such as halibut or cod in place of mahi-mahi for a milder, more delicate flavor profile.
• Substitute the clams with additional shrimp or mussels for seafood preferences or regional availability.
• Replace the squid with scallops cut into quarters for a sweeter, more tender texture.
• Use canned crushed fire-roasted tomatoes instead of San Marzano for a slightly deeper, smokier tomato flavor.

Tips

• Do not overcook the seafood; fish continues to cook slightly after removing from heat, so remove the pan when the shrimp are just opaque and the fish begins to flake.
• Reserve pasta water before draining; the starch in pasta water helps emulsify the sauce and create a silky coating on the linguine.
• Clean clams thoroughly under cold running water with a stiff brush at least 30 minutes before cooking to remove sand and grit from their shells.
• For the best results, use freshly caught seafood from a reliable fishmonger and cook the pasta and sauce simultaneously for optimal timing and temperature.

Linguine Pescadoro is a traditional Sicilian dish that reflects the island's rich maritime heritage and proximity to the Mediterranean Sea. The name 'pescadoro' refers to the fisherman's catch, and the dish celebrates the philosophy of cucina povera—using fresh, simple ingredients prepared with skillful technique rather than elaborate preparations.

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