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1
Begin by bringing a pot of water to a boil, salting it along the way.
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2
Once its boiling, add your pasta and cook to al dente.
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3
Allow the pasta to cook while preparing the sauce.
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4
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).
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5
I drain this right as the sauce is finishing.
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6
Heat a pan to medium high heat and drizzle in the olive oil.
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7
Drop in the minced shallot and garlic, stirring to make sure they dont get burned.
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8
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.
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9
Allow the mixture to bubble for a minute before adding in the white wine.
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10
After adding the wine, allow the mixture to come up to a bubble again before adding the salt, pepper, dried basil and Italian seasoning.
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11
Reduce the heat to low and dump in the mixed seafood (the kind we use has mussels, squid, calamari rings, and baby shrimp).
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12
Stir the sauce and cook for a minute before turning off the heat.
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13
Next, add the freshly squeezed lemon juice and stir again.
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14
The seafood will cook in approximately one to two minutestoo much longer and the seafood will get rubbery and gross tasting.
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15
Remove the pan from the burner/eye and toss with the cooked (and drained) pasta and garnish with fresh parsley.
