10-12 ounces paccheri, or other large pasta
1/4 cup olive oil
1/4 cup chopped onion
1 large garlic clove, minced
Red pepper flakes, to taste
4 ripe medium tomatoes, seeds removed and cut into 1/2-inch wedges
1-1/2 cups dry white wine
1 pound mixed seafood (shrimp, scallops, calamari, mussels)
Salt and pepper
2 tablespoons chopped fresh parsley
Cook the paccheri in boiling salted water for 10-12 minutes, drain, and set
Heat the olive oil in a large skillet over medium-high heat. Sauté the onion
for 3-4 minutes, until just beginning to brown. Add the garlic and red pepper
flakes; sauté for 1 minute. Add the tomatoes and wine; cook for 1 minute.
Add the seafood and season with salt and pepper. Cover the skillet and
cook until the seafood is cooked but still tender, about 4-5 minutes.
Add the drained paccheri to the skillet and cook for 2 minutes more.
Stir in the chopped parsley and serve.