Method

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

Prepare the Seafood:

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

Add the minced garlic and chopped chili pepper (if using), and cook for an additional minute until fragrant.

Make the Sauce:

Stir in the canned tomatoes and white wine (or fish stock). Bring to a simmer and let it cook for about 5-7 minutes to allow the flavors to meld.

Add the Seafood:

Add the shrimp, mussels, calamari, and white fish to the sauce. Season with salt and pepper. Cover the skillet and let it simmer for about 5-10 minutes, or until the mussels open and the shrimp are pink and cooked through. Discard any mussels that do not open.

Combine with Pasta:

Add the cooked pasta to the skillet and gently toss to combine. If the mixture seems dry, add some reserved pasta water to reach your desired consistency.

Squeeze the lemon juice over the pasta and toss again.

Serve:

Divide the pasta among plates, garnish with fresh parsley, and serve immediately.

Variations

Vegetarian Option: Replace seafood with a mix of seasonal vegetables such as zucchini, bell peppers, and artichokes for a delightful veggie pasta.

Spicy Version: Increase the amount of chili pepper or add a pinch of red pepper flakes to the sauce for an extra kick.

Creamy Sauce: For a richer dish, add ½ cup of heavy cream to the sauce just before combining with the pasta.