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Thin pasta strands loaded with mixed seafood in a vibrant tomato sauce. This high protein mediterranean dish is fresh, festive, and a beloved family recipe along Italy's coastlines.
Bring a large pot of salted water to a boil and add the vermicelli pasta. Cook until al dente, then drain, reserving 1/2 cup pasta water.
Heat 2 tbsp olive oil in a wide skillet over medium heat. Add chopped garlic and crushed red pepper, stir gently until fragrant but not browned.
Increase heat to medium-high. Add cherry tomatoes and a pinch of sea salt; cook, stirring occasionally, until tomatoes soften and sauce thickens, about 6 minutes.
Add mixed seafood and pour in the white wine. Cover and simmer for 4–5 minutes, just until the seafood turns opaque; avoid overcooking.
Add cooked vermicelli to the skillet, toss well with seafood sauce. Add reserved pasta water if needed for silkiness. Finish with chopped parsley, black pepper, and the final tbsp of olive oil. Serve hot.
