Quite Possibly Your New Favorite Pasta
Think of the sauce for Alison Roman’s seafood pasta as a very casual, one-pot bouillabaisse, infinitely riffable and ready in a fraction of the time.
'Choosing a favorite pasta is like choosing a favorite outfit: An obviously impossible task, and yet there are those you keep coming back to, riffing on endlessly until you’re sure you’ve exhausted all combinations, then still finding more to love. For me, that pasta is this briny, tomatoey, almost stewlike seafood number. (Please don’t ask me to choose a favorite outfit.)
I always start with a basic, lighter-than-usual tomato sauce, using canned, peeled tomatoes and thick slices of garlic toasted in olive oil. I add a few hunks of mild, firm fleshed fish like cod, halibut or swordfish, to gently poach in the brothy tomatoes, and a few unpeeled shrimp, the flavor of their shells flavoring everything in the pot. (If you prefer shrimp that’s already peeled, that’s O.K.) After everything mingles together for a few minutes, it becomes the sauce dreams are made of, born to coat fat tubes or thin strands of al dente pasta.'>>>
https://www.nytimes.com/2018/09/17/dining/seafood-pasta-recipe.html?action=click&module=Features&pgtype=Homepage
Seafood Pasta With Tomato and Crushed Olives
https://cooking.nytimes.com/recipes/1019562-seafood-pasta-with-tomato-and-crushed-olives
