Pasta Pescatore in a large clay pot with mussels, clams and shrimp.

Pasta Pescatore

Pasta Pescatore, also known as the fisherman's spaghetti. A fabulously easy and showy pasta dish that you can tailor to the seafood you love, make it your own!

Category Dinner
Cuisine Italian
Keyword Pasta, Seafood Pescatore, Tomatoes
Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Purge Clams and Mussels overnight (if using) 8 hours
Servings 6 servings
Author Mean Green Chef


  • 6 Tablespoons extra virgin olive oil (EVOO)
  • 1 tin (56 grams) anchovy fillets finely diced
  • 4 cloves garlic, smashed + diced
  • 1/2 teaspoon red pepper flakes, optional or to taste
  • 1/2 cup (90 grams) Kalamata olives, pitted + sliced in half
  • 1/4 cup (45 grams) capers, drained
  • 1 28 ounce can San Marzano tomatoes, or 28 ounces Sweet Slow Roasted Tomatoes see recipe above
  • 1/2 pound (225 grams) spaghetti, reserve 1 cup of pasta water after cooking
  • 1 cup (240 ml) reserved pasta water
  • 12 Cherrystone Clams (sometimes labeled as neck clams) purged + scrubbed
  • 12 mussels purged + scrubbed
  • 12 large shrimp, peeled + deveined
  • Grana Padano cheese, for garnish
  • fresh basil, for garnish


  1. Heat a large heavy-bottomed sauce pan over medium-high heat, pour in the olive oil and reheat for 30 seconds, then add the anchovy fillets and garlic and saute for 1 minute.

    Garlic and anchovy fillets cooking for Pasta Pescatore.
  2. Toss in the red pepper flakes, olives and capers, cook stirring for 3 minutes.

    Kalamata olives and capers being added to the saucepan for Pescatore.
  3. Add in the tomatoes and break up with a flat bottomed wooden spoon reduce heat to medium-low and cook for 20 minutes. While the sauce is simmering bring a pot of salted water to a boil and cook pasta till al dente, reserve 1 cup of pasta water and set aside, drain pasta and toss back into the empty pot splash with olive oil, stir and set aside.

    Whole Sweet slow roasted tomatoes added to Pescatore Sauce in the making.
  4. Add the clams cover the pot and cook for 5 minutes.

    Ingredients cooking for Pasta Pescatore.
  5. Then were going to drop in the mussels and shrimp, stir, cover and cook for an additional 5-7 minutes.

    Shrimp being added to Pasta Pescatore.
  6. Uncover and discard any clams and mussels that haven't opened. Pile pasta onto plates and ladle sauce over the top with plenty of seafood for each guest. Garnish with Grana Padano and fresh basil, serve with crusty bread and a salad if desired.

    Bowl of Pasta Pescatore garnished with a sweet slow roasted tomato and fresh basil.

Recipe Notes