origin: Traditional (National&Religious)
Pasta with seafood (frutti di mare) can be prepared a lot of ways with cream, white vine, tomato sauce etc. I like the most simple lemon, garlic and butter combination because these enhance the flavor of seafoods. Once you use scallops with its shell than you need to follow different cooking method and preparation time. Here I cooked with the ready to use seafood mixture which is available almost every shops. Just flush and drain before using. Place olive oil in one pan with garlic and salt it. Cook over low heat until wilted. Add the scallops, shrimp, octopus and the others whatever you have and cook for a couple of minutes over maximum heat. Pour the white wine into the pan and reduce the heat to medium after boiling. Cover it and cook for another 10 minutes, then add the butter and lemon juice, peck of white pepper and more salt if it needs. Turn the heat up to high and let the sauce reduce a bit. This should take a couple of minutes. While you’re reducing the liquid, you should start the pasta cooking in boiling, salted water. I used thin spaghetti that takes about five minutes to cook al-dente. Reserve some of the cooking water. Add the drained pasta to the pot with the reduced sauce and seafood. Garnish with parsley or parmesan. Drizzle flavoured olive oil (lemon, chili ets) on top and serve hot.