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Rosario Sartore's Linguine pescatora

Recipe: Linguine pescatora

Published: March 31, 2015

1 Bring a large pot of salted water to the boil and add the linguine.

2 Next, in a very large pan, heat the olive oil and gently cook the garlic, being careful not to burn it.

3 Then add the seafood, the larger pieces (langoustine and king prawns) first. Let them cook for a few minutes before adding the squid, mussels and clams. Then stir in the white wine and stock and add the cherry tomatoes. Season with salt and pepper. Cover with a lid and let cook until all the shells have opened. Discard any that haven’t.

4 Once your linguine is ready, add it to the pan and give it a good stir before dividing between four bowls. Finally, add the parsley and serve immediately.



  • 400g linguine
  • 2 whole cloves of garlic, crushed
  • Small handful of flat leaf parlsey, chopped
  • 2 tbsp olive oil
  • 4 fresh langoustines
  • 4 fresh king prawns
  • 250g fresh squid
  • 250g fresh mussels
  • 250g Venus clams
  • Small glass of dry white wine
  • Small glass of fish stock
  • 250g cherry tomatoes
  • Salt and pepper
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