The most common form of seafood pasta in Italy is a pomodoro (tomato) based sauce, not thick but laden with shellfish whereby you have the work to do at the table, it’s beautiful, don’t get me wrong but very often the subtleness of the fish has been taken over.
Plate up however you see fit, with or without crusty bread, chilli oil and a glass of whatever you wish.
What follows is something I’ve created over the years and it truly lets the flavours blend, enhance the dish, and remain for your enjoyment.
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