Paccheri del Pescatore by Levetecucinoio

Ingredients

• 400g (14 oz) paccheri pasta
• 300g (10.5 oz) mixed seafood (shrimp, mussels, clams, calamari)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 200g (7 oz) cherry tomatoes, halved
• 100ml (3.5 fl oz) white wine
• 200ml (7 fl oz) fish broth or water
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook paccheri pasta in salted boiling water according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
3. Add the mixed seafood to the skillet and cook for 2-3 minutes until it begins to turn opaque.
4. Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
5. Pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
6. Add the fish broth or water, bring to a simmer, and cook for 5 minutes to allow flavors to meld.
7. Add the drained paccheri pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to reach desired consistency over medium heat until heated through, about 5 min.
8. Stir in chopped fresh parsley. Season with salt and black pepper to taste until ready to serve.
9. Serve immediately, ensuring each portion has a generous amount of seafood until ready to serve.