Pasta pescatore

Pasta pescatore

Suggested material offered in store


400g Stefano Spaghetti

300g Shrimp

300g Mussels (cleaned)

300g Clams (purged)

2 Calamari (cleaned)

4tbsp Stefano extra-virgin olive oil

300g Stefano Arrabbiata sauce

100ml dry white wine

1 clove garlic

1 tablespoon chopped parsley



  1. Take cleaned and purged mussels and clams, rinse them under running water.

  2. Take cleaned calamari, cut them into rings, and prepare the tentacles.

  3. Rinse the shrimp.

  4. In a pan, place the clams and mussels with a little olive oil, heat them up to make the shellfish open, discard the ones that don't open.

  5. Remove the opened clams and mussels and place them on a plate. Pour the liquid into a bowl and let it rest.

  6. In a pan, brown the garlic clove in olive oil.

  7. Add the shrimp and calamari, cook for 5 minutes.

  8. Add the clams and mussels, then pour in the filtered liquid from the previous cooking of the clams and mussels.

  9. Pour in the white wine, let it evaporate, and add the tomato sauce. Cook for 10 minutes.

  10. Cook the pasta in plenty of salted boiling water, pour a ladle of cooking water into the sauce.

  11. Drain the spaghetti 3-4 minutes before they are fully cooked and finish cooking them in the sauce. Mix everything well, adding a sprinkling of chopped parsley.

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