Tricks Restaurant don't want you to know for Seafood Pasta

Do you want to reminisce of that time you had spaghetti with seafood in Italy...or are you dreaming of doing that now? Well in this recipe video we will be making some seafood pasta in tomato sauce and will follow the steps restaurants don't want you to know to make them extra delicious and creamy. By making a tasty broth to cook the pasta in to adding air to emulsifying the fats...this dish is delicious and will transport you right into summer...so what are you waiting for lets go Get Cooking!
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INGREDIENTS:
2 People
1 Squid
6 Prawns
4 Scampi
Half a glass of dry white wine
Parsley
Garlic 2-3 cloves
Chilli if you like it
Paccheri o Calamarata pasta 220g
Half a Tin of tomatoes I like cherry tomatoes for this recipe
Extra Virgin Olive Oil - Frantoio from Passo della Palomba
Salt
COOKING EQUIPMENT, PASTA'S AND OTHER INGREDIENTS I USE
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[@ettorenamias]

That broth is what brought this dish to next level. Mi piace molto!

[@GetCooking]

eh yeah...when flavours are delicate you need the broth

[@cudagritos]

It's great that you have a lifetime supply of great quality olive oil. Gotto get some of that when I visit Europe.

[@GetCooking]

We ship globally check out the website www.passodellapalomba.com

[@derict239]

I mean are you simmering for four to five minutes or 45 minutes. Also, how much water are you adding? 😢

[@GetCooking]

The broth needs to simmer for 45mins so it can extract the flavours - For the water you can use 6 cups for the amount of seafood I used. There is also an element of your personal preference ie, less water the stronger the broth will be and more flavourful your pasta. Which proportion you feel are way off? happy to clarify if you have a question

[@derict239]

Proportions are way off one can only hope to recreate this dish without the actual directions.