|Salt, to taste|
|1||pound penne, shells, or other small pasta|
|Olive oil (for sprinkling)|
|2||cups bouillabaisse broth|
|2||cups cooked fish and mussels|
|½||teaspoon crushed red pepper|
|2||tablespoons chopped fresh basil|
1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, for 8 minutes or until it is tender but still has some bite. With a heatproof measuring cup, remove ½ cup pasta cooking water from the pan.
2. Meanwhile, in a deep skillet, heat the fish and broth just until it is bubbling at the edges. Add the red pepper and ¼ cup pasta cooking water. Taste for seasoning. Add more salt or pasta water, if you like.
3. Drain the pasta and without rinsing it, return it to the pan. Sprinkle with olive oil and shake the pasta well. Add the fish mixture and toss gently for 3 minutes or until it is hot.
4. Divide the mixture among 4 shallow bowls and sprinkle with basil. Sheryl Julian