Pasta Pescatore

Serves 4

Ingredients

• 1 lb spaghetti, cooked Al dente per instructions on the box
• 1/2 lb peeled and deveined shrimp 
• 1 lb mussels
• 1/2 lb manila clams
• 1 1/2 cup chicken broth
• 1 1/2 cup dry white wine, such as sauvignon blanc
• 1 Tbsp tarragon, chopped
• 2 Tbsp parsley, chopped
• 1/4- 1/2 tsp crushed red pepper flakes, depending on spice preference
• 3 garlic cloves, minced
• 1/2 large yellow onion, diced
• 2 shallots, finely sliced
• 3 Tbsp salted butter
• 1 Tbsp olive oil
• Salt & black pepper to taste
• 2-3 Tbsp panko breadcrumbs
• 1 Tbsp or generous squeeze of anchovy paste
• French baguette
• 1/2 juice of a lemon, plus its zest

Pan fried Scallops

• 6 scallops
• 3 Tbsp salted butter
• 1 Tbsp olive oil
• Salt & pepper

Directions

Panfried Scallops

1. Pat dry the scallops well with a paper towel
2. Lightly salt & pepper both sides of scallops and set to the side
3. Heat butter and oil in a medium sized sauté pan over medium- high heat.
4. Add the scallops to the pan, making sure they are not touching each other
5. Cook each side 1 1/2- 2 minutes until the scallops have a 1/4-inch golden crust on each side while still being translucent in the center. 

Pescatore 

1. Pre-heat oven to 350 Degrees F 
2. In a small bowl mix together the panko, anchovy paste and oil
3. Spread mixture on cookie sheet and bake 3-5 minutes until golden brown and set aside 
4. Bring large pot of water to boil 
5. In a large sauté pan heat oil over medium heat until sizzling, but not smoking
6. Add onions & shallots and sauté until softened approx. 5-6 min
7. While onions are cooking begin cooking pasta per the Al dente instructions on the box, usually 10-11 min.
8. Add garlic & red pepper flakes and  sauté until fragrant, approx. 1-2 minutes
9. Add white wine, chicken broth and tarragon
10. Add shrimp and cook just until opaque, approx. 3 minutes, remove shrimp from pan and set aside
11. Add clams to pan and cover with lid, cook until opened approx. 4-5 min, remove with tongs and set aside
12. Add mussels to pan and cook until opened 1-2 minutes , remove with tongs and set aside
13. Add lemon juice, zest & cooked pasta and toss coating the pasta well in the sauce
14. Arrange the shrimp, mussels, clams and scallops on top
15. Sprinkle with baked anchovy breadcrumbs and parsley 
16. Serve with sliced french bread and a couple grinds of fresh cracked blacked pepper