Pasta with Seafood

In a large skillet, start by heating a little olive oil, ideally extra virgin to add an intense flavor to the dish. Over medium heat, add a few finely chopped garlic cloves, allowing them to release their aroma for a few minutes. Then, add the sliced chili pepper, which will bring a touch of spiciness. It is essential to stir constantly to avoid burning the ingredients.

Meanwhile, if the seafood is frozen, blanch it for a few minutes in a separate pot over low heat to keep it juicy. After blanching, drain well to remove excess water. The pasta, preferably spaghetti or linguine, is boiled according to the package instructions, taking care to cook it "al dente," meaning it should remain slightly firm inside.

In another pan, melt the butter over low heat, being careful not to burn it. When the butter is fully melted, add a glass of dry white wine, which will add depth to the sauce. Let the mixture simmer, reducing the wine to half its original amount to concentrate the flavors. If you want more sauce, feel free to add a little more wine and butter.

Once the wine has reduced, add the well-drained seafood to the skillet with garlic and chili pepper, stirring everything to combine the flavors. Adjust the taste with salt and freshly ground pepper, keeping in mind that the chili pepper will contribute extra heat. It is important to taste the sauce to adjust the seasonings to your preference.

Finally, add the boiled pasta to the skillet, carefully mixing everything to allow the sauce to integrate perfectly. It can be garnished with freshly chopped parsley or parmesan flakes if you desire an extra touch of flavor. This seafood dish with wine and butter sauce is not only delicious but also an explosion of flavors that will delight any meal. Enjoy it immediately, alongside a glass of white wine, for a perfect culinary experience!