3/4 lb (350 g) mezzi Paccheri pasta (see note)

3 cloves garlic, finely chopped

1/4 teaspoon (1 ml) crushed hot pepper flakes

2 tablespoons (30 ml) olive oil

1 1/2 lb (675 g) various shelled seafood and/or white fish cubes of your choice

1 tomato, diced

1/2 cup (125 ml) white wine

1/2 cup (125 ml) chopped flat-leaf parsley

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Keep 180 ml (3/4 cup) of cooking water aside. Drain and oil lightly. Set aside.

In a large skillet, soften the garlic with the pepper flakes in the oil. Add the seafood and sauté for about 30 seconds. Season with salt and pepper. Add the tomatoes and deglaze with the wine. Cook for about 1 minute, depending on the type of seafood. Add the pasta and some cooking water, if needed. Heat through while stirring. Add the parsley and adjust the seasoning. Serve and drizzle with olive oil, if desired.

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