Seafood Pasta (Susan L)

By LDenvir

Ingredients

• 1/4 C EVOO
• 3 garlic cloves minced
• 1 T capers
• 1 t red pepper flakes
• 1.5 C Tomato puree (Mario Batali Marinara sauce)
• Half bottle white wine
• 4 C chicken broth
• chopped parsley
• Bag of frozen seafood

Preparation

Step 1

Put about 1/4 cup of extra virgin olive oil in a pan large enough to hold a pound and a half of spaghetti. Put it over low heat. Mince and add 3 cloves of garlic, a tablespoon of capers and a teaspoon of dried hot pepper flakes (with garlic, capers and hot peppers, you can use more or less, as you prefer). Add 1.5 cups of tomato puree or tomato sauce (I use marinara sauce from a jar -- I try to get Mario Batali's, because it has nothing artificial in it and no sugar). Pour in about a half bottle of white wine and turn the heat to high. Let it boil uncovered until almost all the wine is gone, then add 4 cups of chicken broth and let it boil down until the consistency of the sauce is as you like it -- thick enough to coat the pasta, but still thin enough to finish cooking the pasta in it for a minute or two. Turn off the heat until you're ready to add the pasta.

Meanwhile, defrost seafood (probably best done in the refrigerator overnight, but if it's still frozen, you can run it under cold water in a colander for a few minutes). While the spaghetti cooks, put seafood in a pan with a little chicken broth, cover it and steam it for just a couple of minutes until it's almost done. DO NOT OVERCOOK or the seafood gets rubbery.

When spaghetti is still slightly underdone, reserve a cup of the pasta cooking water and drain the spaghetti. Add the pasta to the sauce, return heat to high, and toss/cook pasta in the sauce for a couple of minutes [THIS is the secret to great pasta -- finishing it in the sauce]. Stir in the seafood. Serve with a little chopped parsley sprinkled on top.