Bucatini Alla Pescatora


Serves 4


5 oz. Bucatini fresh pasta
4 oz. Chilean seabass (diced)
2 oz. Red fish (diced)
2 oz. calamari
12 little neck clams
4 gulf shrimp
16 oz. tomato sauce
1 oz. minced garlic
6 oz. white wine
1 teaspoon crushed red pepper
2 oz. basil chiffonade
2 oz. olive oil
Salt and pepper to taste


1. In a sauté pan heat the oil, add the clams and garlic, add chili flakes, moisten with white wine, add all the other kinds of fish, add the tomato sauce, let simmer on medium heat 2 to 3 minutes until the fish is cooked thoroughly.

2. Cook the pasta in boiling salted water, make sure is al dente, strain the pasta and then stir it into the sauce. After ensuring it is well-mixed, serve in pasta bowls and finish with basil and a little olive oil.

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