Linguine Pescatore


  • 3 Shrimp (tails removed and de-veined)
  • 3 Scallops Salt and pepper to taste
  • 6 Mussels 10 oz. Ladle Marinara sauce
  • 12 weight oz. Parboiled linguine


  • Season shrimp and scallops with salt and pepper in a skillet.
  • Add mussels and marinara sauce into a skillet.
  • Cover and place skillet over a medium flame and poach the seafood in the marinara sauce until the mussels open and the shrimp and scallops are done.
  • Drop linguine in salted boiling water and stir to separate. When linguine is ready, drain thoroughly and place the pasta in the skillet with the seafood sauce.
  • Toss thoroughly and serve.

Yields 1 serving