Wide Noodles with Seafood

Ingredients:

• 200 g wide noodles (Arnos brand)
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 150 g cherry tomatoes
• Salt and pepper, to taste
• ¼ teaspoon sugar
• Fresh basil leaves
• 150 g raw shrimp
• 100 g mussels

Preparation Method:

Preparing the pasta water:

1. In a large pot, bring water to a boil with a pinch of salt.

Making the sauce:

1. In a skillet, heat 1 tablespoon of olive oil.
2. Add the garlic and sauté until it reaches a golden brown hue, according to your preference.

Cooking the cherry tomatoes:

1. Add the cherry tomatoes to the skillet and allow them to soften thoroughly.
2. Add a splash of water, then season with salt, pepper, and sugar to balance the acidity.
3. As the sauce begins to thicken, add another ladle of pasta water if needed.

Adding the seafood:

1. Place the shrimp and mussels into the skillet.
2. Cook for only 2–3 minutes to prevent them from becoming overdone.

Finishing the sauce:

1. Toward the end, stir in a handful of fresh basil leaves and remove the skillet from heat.

Boiling the pasta:

1. Cook the wide noodles for 3 minutes, until al dente.

Assembling the dish:

1. Using tongs, transfer the drained noodles directly into the skillet with the sauce.
2. Cook together for 1 additional minute, tossing gently to combine the flavors.

Serving:

1. Plate the noodles and garnish with a few fresh basil leaves.
2. Tip: For an extra burst of flavor, drizzle a few drops of fresh lemon juice over the dish just before serving.

Frequently Asked Questions

What type of noodles works best for this recipe?
Wide noodles such as pappardelle or fettuccine are ideal. Their broad surface area absorbs the light tomato and olive oil sauce beautifully. Cooking them al dente is essential for perfect texture.

How do you prepare the seafood before cooking?
Shrimp should be peeled and rinsed thoroughly, and mussels must be cleaned and checked to remove any cracked or open shells (discard any that do not close when tapped). Rinse under cold water and pat dry for optimal cooking texture.

Why balance the acidity of the tomatoes in the sauce?
Tomatoes naturally carry high acidity. Adding a small amount of sugar helps to balance the flavor, imparting a subtle sweetness that complements the seafood’s savor.

What role does fresh basil play in this recipe?
Fresh basil adds a vibrant, aromatic note that offsets the richness of the seafood and tomato sauce. It should be added at the very end to preserve its freshness and intense aroma.

How can you prevent seafood from drying out during cooking?
Seafood like shrimp and mussels cook very quickly—in just 2–3 minutes. Extending the cooking time risks drying them out. Ensure the skillet is hot enough to finish cooking without overexposure.

How do you integrate the noodles properly into the sauce?
After cooking the noodles al dente, transfer them straight into the skillet with the sauce using tongs. This allows the noodles to absorb the sauce’s flavors. Adding a ladle of the pasta cooking water helps create a creamier sauce.

What tricks enhance the seafood’s flavor?
Sautéing garlic in olive oil until it’s a deep golden color builds an aromatic base. A final splash of lemon juice brightens the seafood’s freshness.

How do you choose the best cherry tomatoes for the sauce?
They should be firm, fully ripe, and intensely colored. Their natural sweetness and texture blend perfectly into the sauce. If fresh aren’t available, use high-quality canned cherry tomatoes.

How can this recipe be adapted for those who don’t eat seafood?
Substitute seafood with mushrooms such as shiitake or champignon, cooked in the same manner to maintain a meaty texture. You can also add vegetables like zucchini or asparagus.

Which beverages complement this dish best?
A dry white wine such as Sauvignon Blanc or Pinot Grigio pairs perfectly with the delicate seafood flavors and fresh tomato sauce. For a non-alcoholic option, a mint lemonade or freshly squeezed lemon juice is refined and refreshing.

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