Mixed Seafood Pasta

Begin by bringing a pot of water to a boil, salting it along the way. Once it’s boiling, add your pasta and cook to al dente. Allow the pasta to cook while preparing the sauce. Ideally the pasta should finish cooking right as the sauce is finishing cooking (approximately 7-8 minutes, depending on the type of pasta you prepare and to the done-ness you prefer). I drain this right as the sauce is finishing.

Heat a pan to medium high heat and drizzle in the olive oil. Drop in the minced shallot and garlic, stirring to make sure they don’t get burned. Once they have been on the heat for about 10 seconds or so, dump in the can of stewed tomatoes, gently breaking up the tomatoes as you go. Allow the mixture to bubble for a minute before adding in the white wine. After adding the wine, allow the mixture to come up to a bubble again before adding the salt, pepper, dried basil and Italian seasoning. Reduce the heat to low and dump in the mixed seafood (the kind we use has mussels, squid, calamari rings, and baby shrimp). Stir the sauce and cook for a minute before turning off the heat. Next, add the freshly squeezed lemon juice and stir again. The seafood will cook in approximately one to two minutes—too much longer and the seafood will get rubbery and gross tasting. Remove the pan from the burner/eye and toss with the cooked (and drained) pasta and garnish with fresh parsley.