Pandemic Version of Frutti di Mare
Ingredients
• 2 Tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• ⅔ cup dry white wine
• 1 tsp smoked paprika, basil and parsley
• ¼ tsp salt to taste
• 2½ cups low-sodium chicken broth
• ½ can diced tomatoes or tomato sauce
• 10.5 oz uncooked spaghetti
• 24 oz raw seafood (shrimp, squid, scallops, mussels, clams, etc)
• ½ cup peas
• ½ cup various colours of bell peppers, julienned
Instructions
1. Heat the olive oil in a large, deep skillet or wok. Once hot, add the onion and cook for 4-5 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the wine and simmer until nearly all is cooked off. Stir in the paprika, basil and parsley with the tomatoes. Add the peas and bell peppers and cook about a minute. Stir in the seafood and cook for another 3-4 minutes until cooked.
2. Bring the chicken broth to a boil and stir in the pasta. Cook for 7-9 minutes, stirring occasionally. Serve warm.
