adnan's kitchen


  •  200 gr. calamaris
  •  200 gr. shelled or 1 kg. unshelled mussels.
  •  200 gr. shrimps
  •  600 gr. tagliatelli or spaghetti
  •  1/2 kg  can of peeled tomatoes (Pelato)
  •  1/4 cup Olive oil
  •  1 onion
  •  5-6 cloves garlic
  •  Basilico (Basil)
  •  Thyme or Oregano
  •  Some Parsley
  •  Salt & Pepper

Pescatore (most commonly used with Spaghetti) is a style of Italian cooking. Its name derives from the Italian word "pescatore" meaning fisherman. So, literally, "Spaghetti Pescatore" means fisherman's spaghetti. Similarly, "Spaghetti alla Pescatora" means spaghetti in the tradition of the fisherman's wife. This is accomplished by preparing a sauce (traditionally marinara style) with seafood components such as squid and shellfish.


Adnan's Kitchen
Tagliatelle alla Pescatora


  1. Clean  calamaris, mussels and shrimps very well then remove shrimp shells but not those of the mussels, and  cut  the calamaris into rings.
  2. Chop onion and fry in half the quantity of the olive oil.
  3. Add  some salt, pepper,  thyme or oregano and a few leaves of basil.
  4. Pour the tomato and let simmer for some 10 minutes.
  5. Cut  garlic cloves into 5-6 pieces each and fry for 1 minute in a pot .
  6. Add calamaris, mussels and shrimps together with thyme or oregano, salt and pepper as well as parsley and cook for nearly 10 minutes.
  7. In the meanwhile boil the pasta al dente stirring at first from down upwards.
  8. When done (al dente) place in a strainer then add it to the contents of the frying pan i.e. the sauce and sea food, and stir for 1-2 minutes.