SEAFOOD PASTA IN PINK SAUCE
2 tablespoons olive oil
1 large onion, chopped
8 garlic cloves, peeled and chopped
1 cup dry white wine
1, 14.5 ounce can chopped tomatoes
1 ½ cups heavy cream
1 heaping tablespoon tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 pound large shrimp, peeled and deveined
¾ pound sea scallops
½ pound squid, rings and tentacles
¾ cup grated parmesan cheese, plus more served on the side for sprinkling
1 pint grape or cherry tomatoes, cut in half
1 pound linguini, cooked al dente to package directions
2 tablespoons fresh basil, chopped
Heat olive oil in a large skillet with sides. Sauté the onions and garlic over medium high heat until fragrant, about 3 minutes. Add the white wine and let cook for 3-4 minutes more until wine reduces by about half.
Add the canned tomatoes, heavy cream, tomato paste, salt, and pepper to the pan. Cook at a low boil for 5-7 more minutes, stirring frequently, allowing the sauce to thicken.
Gradually stir in the parmesan cheese and add the seafood and fresh tomatoes. Continue cooking for 3-4 more minutes until a luscious creamy sauce has formed.
Toss the hot pasta directly into the sauce to coat. Serve hot garnished with basil and with more grated parmesan on the side. YUM!