Linguini Pescador: History and Origin
Linguini pescador is a dish that combines Italian tradition with the fresh flavors of the sea, very popular in various regions of Latin America. Its name comes from linguini, a thinner variant of the famous spaghetti, and "pescador," which refers to the various seafood that accompanies it. This recipe originated in coastal areas where fishing is a fundamental activity, adapting with local ingredients and culinary techniques unique to each country.
In Latin American countries, this preparation has similar or variant names depending on the region. For example, in Mexico and Central America it is commonly known as "Linguini a la marinera," while in countries like Argentina and Chile it can be found under the title "Pasta con mariscos." In all cases, the essence of the dish lies in the combination of pasta with a variety of fresh seafood and sauces based on white wine or cream.
This dish reflects the Mediterranean influence on Latin American gastronomy, fusing traditional ingredients with abundant seafood from the region. It is a clear example of how dishes migrate and adapt, enriching local cuisines with new techniques and ingredients.
How to Prepare Linguini Pescador
Ingredients: Oil, Garlic, Onion, Scallion, Crushed red pepper flakes, Shrimp, Squid rings, Cod, Mussels, Small clams, Small shrimp, Oregano, Sweet basil, Thyme, Parsley, White wine, Heavy cream, Salt and pepper, Linguine.
Heat oil in a pan.
Add garlic, chilies, and onions, sauté until soft, being careful not to burn the garlic.
Add the shrimp, mussels, and squid, sauté for 2 minutes and then add the remaining seafood.
Sauté for 1 minute and add herbs and wine.
Bring the wine to a gentle simmer and add cream or tomato sauce.
Season with salt and pepper, heat over low heat, add parsley and the desired amount of hot cooked linguini.
Mix to coat the pasta well.
Serve immediately.
