Spicy Seafood Pasta with Balsamic Salad | Culture Kitchen

Instructions

• Bring salted water to a light boil.  In a large skillet, heat the olive oil over medium heat. Add the minced garlic and half of the parsley and sauté until softened, about 2-3 minutes. Add the shrimp only  and cook on each side until fully cooked but not browned.  Once cooked, remove and plate in a bowl off to the side.
• To the boiling water, add the scialatielli pasta and cook until al dente. Drain and set aside. While pasta is cooking, continue with making sauce. Stir in the chopped tomatoes and let the sauce simmer for another 3-5  minutes, until slightly thickened. Season the sauce with salt, pepper, and red pepper flakes if desired.
• Add in the clams. Gently stir, cover and let cook for another few minutes.  Add in and gently stir the mussels.  Drain the pasta and immediately add to the sauce, using tongs. Ladle in 1 cups of the pasta water to thicken the sauce. To do this, bring heat back to high, until the sauce becomes creamy. Add back in the shrimp and gently toss everything. Remove from heat and sprinkle with remaining chopped parsley. Serve hot with lemon wedges on the side for squeezing over the pasta.

• 2 Medium tomatoes Sliced
• 4-6 leaves of Basil chopped /large chop
• Pinch of sea salt
• ½ tbs of olive oil
• 1 tsp of balsamic vinegar
• ½ tsp of crushed red pepper

1. Place sliced tomatoes on a dish, season with a pinch of sea salt, top with chopped basil and drizzle with the olive oil and balsamic vinegar,
2. Next sprinkle the crushed red pepper on top and serve.