Chef André Poirot demonstrates his Linguine Pescatore, a classic seafood linguine recipe.
Here’s a seafood linguine recipe that will please anyone at your table. Watch closely and enjoy! You can also find more chef demonstrations on our Chefs page!
Linguine Pescatore from Chef Andre Poirot, Capriccio Grill
8 oz white fish fillet, cut in small pieces
4 oz jumbo lump crabmeat
8 jumbo shrimps, peeled
12 cherry tomatoes, cut in half
4 oz bell peppers strips
2 tbs olive oil
2 oz capers non pareille
4 oz cooked lobster meat
2 tsp chopped garlic
2 tbs chopped shallots
16 kalamata olives (pitted)
1 lb cooked linguine pasta
8 oz dry white wine
8 oz vegetable or seafood stock
2 oz lemon juice
16 fresh mussels
8 oz butter
4 tbsp chopped parsley
Salt and pepper and red pepper flakes to taste
Preheat sauté pan and add oil. Start by cooking the fish and the shrimps. Add mussels then the bell pepper strips, shallot and garlic, red pepper flakes, tomatoes, olives and capers.
Deglaze with white wine and veggie stock and reduce by half. Add lemon juice and butter.
Add crabmeat and lobster meat and check seasoning.
Heat up pasta in a separate pan. Divide seafood equally between plates and pour sauce on top. Garnish with chopped parsley.