Photo: Alison Miksch; Styling: Caroline M. Cunningham
Spicy but not over-the-top, this sauce is family-friendly. Make what Italians call frutti di mare by adding clams, mussels, and shrimp during the last 5 minutes; cover and cook until clams and mussels open and shrimp is pink.
Makes 4 to 6 servings
Sauté shallots in hot oil in a large skillet over medium heat 1 minute. Add garlic, and sauté 1 minute. Add wine, and cook, stirring often, 3 minutes or until reduced to about half. Stir in tomato sauce and red pepper; add salt to taste. Bring to a simmer; cook 5 minutes. Stir in cooked pasta and basil. Serve immediately with Parmesan.