FISHERMAN-STYLE BUCATINI

By Sube

Ingredients

• SAVE TIME BY USING FROZEN MIXED SEAFOOD
• 2 tablespoons extra virgin olive oil
• 1 shallot, minced
• 1/4 cup chopped fresh parsley
• 1/4 tsp dried sage
• 1/4 tsp each salt and pepper
• 1 lb. (450 g) frozen mixed seafood, thawed
• 12 oz. (340 g) frozen deveined large shrimp, thawed
• 1/2 cup dry white wine
• 1 cup bottled strained tomatoes (passata)
• 12 oz. (340 g) bucatini

Details

Cooking time 30mins

Preparation

Step 1

In large skillet, heat oil over medium heat; cook shallot, half of the parsley, the sage, salt and pepper just until shallot begins to brown, about 5 minutes.

Stir in seafood and shrimp, cook, stirring, for 2 minutes. Stir in wine; boil until reduced by half, about 3 minutes.

Stir in tomatoes, reduce heat, cover and simmer until seafood is opaque and shrimp are pink, about 5 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid, return pasta to pot.

Add seafood mixture to pasta and toss, adding enough of the reserved cooking liquid to coat; cook for 1 minute. Serve sprinkled with remaining parsley.