Pasta Pescatore

A zesty tomato-based Seafood pasta. 

YOU NEED:

4 Tablespoons Olive Oil

1/3 Cup chopped Onion

3 Garlic Cloves, minced

Seafood of choice: clams, mussels, shrimp, lobster, crabmeat, scallops, calamari

1/2 Cup Dry White Wine

1 cup vegetable or chicken broth

3 Cups Pureed or Chopped Tomatoes

1/4 Cup Chopped Fresh Parsley

Salt & Pepper

Red Pepper Flakes

1 Pound Spaghetti Or Pasta Of Choice

TO MAKE: 

In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.

Add the garlic, and cook another couple of minutes.

Add the wine and broth and bring to a boil, then add the clams and cook until they open, if using clams. 

Add the tomato sauce, parsley, salt, pepper, and red pepper flakes and bring to a boil.

Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.

Cook the pasta in boiling salted water until it is "al dente".

Drain the pasta, top with a scoop of the tomato sauce and toss well.

Serve, top with seafood, fresh parsley or basil, parmesan cheese, and a bit of lemon juice.