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SCROD ALLA PESCATORA OVER LINGUINI




Source of Recipe


Mario's Risto Bar in Cranston


List of Ingredients




8 ounces olive oil

5 cloves garlic, chopped fine

1 pound fresh scrod

Salt and pepper to taste

Flour to coat the scrod

1 pound calamari rings

1 pint chopped littleneck clams

8 whole littleneck clams

1/2 cup red wine

1/2 cup clam juice

1 quart whole peeled tomatoes, crushed by hand

4 sprigs of fresh basil and parsley

1/2 pound linguini

Recipe



In a large saute pan, heat olive oil and garlic till golden brown. Season scrod with salt and pepper, lightly flour. Place scrod in pan with the whole littlenecks, calamari and chopped clams. Pan sear scrod on both sides until golden brown and remove from pan and put aside.

Add red wine to pan and let it evaporate. Keep a cover handy to put on the pan should the wine catch fire. Add clam juice, crushed tomatoes and spices, cover and simmer until littlenecks open. Place scrod back into pan and let simmer for 5 to 7 minutes on low heat.

Boil linguine in salted water, al dente, and strain well. Place linguine in bowl and toss with half the sauce. Place on large platter, along with scrod and littlenecks, and pour remaining sauce over linguine. Garnish with fresh basil.

Serves 2.